Chorizo, Tomato, and Chickpeas With Yogurt Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Ingredients

Serves 4

3 tablespoons olive oil, plus more for drizzling

1 medium onion, chopped

4 ounces cured Spanish chorizo, casing removed, chopped

Kosher salt

1 (14-ounce) can chickpeas, drained

1–3 tablespoons harissa paste

1 (28-ounce) can whole peeled tomatoes

1/2 cup plain whole-milk yogurt

2 tablespoons oregano leaves

Coarsely ground black pepper

Toasted pita or flatbread (for serving)

Step 1
Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5–8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10–15 minutes. Taste and season with more salt if needed.
Step 2
Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
Do Ahead
Step 3
Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.

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Reviews (7)

make this. it's a bowl of comfort on a gloomy day! just the right amount of heat. I didn't have harissa so i used sambal as another user suggested - it was great. served with a couple slices of thick, toasted country bread rubbed with garlic, and a simple arugula salad. lunch perfection that was ready to eat by the time i finished cleaning the kitchen (after a meal prep session). truly a keeper!
- ttrjulie
- Lake Arrowhead, CA
- 1/22/2021
This was absolutely delicious and so easy. My husband loved it as well. I will definitely be making this a staple.
- myparisiansky
- Paris, France
- 4/13/2020
I've made this a few times as written. The dish is as the other reviewers say: simple to for weeknights, and really tasty. Tonight I had no chorizo (and I'm in a vegetarian groove lately) so I substituted eggplant. Unpeeled, chopped it into 1" cubes, tossed with a lot of olive oil and salt in a roasting pan, and added a cinnamon stick. 430°F for 40 minutes or so, stirred a few times. Added this after the harissa paste. A very nice meatless version.
- littlepecan
- Brooklyn, NY
- 1/3/2020
I had my doubts, but this was delicious. I wouldn’t change a thing. I used three tablespoons of sambal oelek as a harissa paste alternative.
- tobya
- Chicago, IL
- 10/9/2018
这是最好的在这个网站上!其泰pe of dish I would normally skip over (sounds too simple?), but I had given my boyfriend my iPad and told him to pick something that looks good for dinner; this is what he chose. Its also super easy, most ingredients come out of a can/tub and get thrown into a saute pan. I really like the harissa paste--it brings nice complexity to the dish. If you don't like spicy food you can reduce the amount a bit but definitely don't skip it! This will definitely be added to the list of dishes to make when I don't feel like expending much effort but want something easy. It is so, so delicious.
- lizzieasteele
- London, UK
- 8/24/2017
This might be my favorite recipe on epicurious. I've made this at least half a dozen times. First, it is so delicious. I was very hesitant because I am not a huge fan of tomatoes, but the harissa and chorizo make this a really wonderfully flavorful dish. Second, it is SO easy. Its only a handful of ingredients that don't need much prep and it all goes in one pot. Its the ultimate meal prep recipe - 30 min. max to cook, very little prep, hardly any dishes, and it is great reheated or eaten cold several days later. The only (minor) changes I've made to the recipe is I use fresh chorizo instead of cured, and I use at least twice as much harissa because I love it nice and spicy. Definitely don't skip the yogurt and pita bread accompaniment. The cool yogurt is a great counterbalance to the spicy and hot. I top mine with oregano and himalayan pink sea salt as well.
- caitiepies
- Queens, NY
- 6/13/2017
Very easy to make and really, really good. Definitely can make it spicy with more harissa.
- Anonymous
- 3/21/2017