Best Chickpea And Chorizo Tostadas Recipes

CHICKPEA AND CHORIZO TOSTADAS

Steps:

• Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving.
• Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.
• Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8-10 minutes. Remove from heat.
• Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.

CHICKPEA & CHORIZO TOSTADAS: BASICALLY REMAKE

Steps:

• Preheat the oven to 350F. Place tortillas on a baking sheet (use two if baking 8 at once) and brush both sides with oil, using 1 tbsp for every 4 tortillas. Top with a wire rack to keep the tortillas flat. Bake 15-18 minutes, rotating halfway through, until crisp. Dab excess oil with paper towel if desired.
• Zest the lime into a small bowl (use two small bowls if you need to make a less-cilantro version). Halve the lime and squeeze the juice into the bowl(s). Finely dice the cilantro stems and add them to the lime zest and juice. Add the yogurt and a pinch of salt. Stir well; taste and adjust salt if needed.
• Heat a nonstick skillet over medium heat and add the chorizo, stirring to break up the meat. After a few minutes add the drained chickpeas. Continue to cook, smashing some of the beans with the back of the spoon or spatula, until the meat is cooked through and beginning to crisp.
• To serve, spread yogurt crema on tortillas and top with chorizo mixture. Garnish with cilantro leaves.
• To eat tostadas later: Yogurt and filling can be prepared together and refrigerated. Reheat filling in a covered pan over medium-low heat. Bake tostada shells fresh.

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

CHICKPEA CHORIZO TOSTADAS WITH AVOCADO CREMA

Steps:

• Place the chickpeas and walnuts into the bowl of a food processor fitted with an S-blade. Pulse 4 or 5 times, just until the chickpeas are chopped and crumbly, being careful not to overdo it.
• Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté about 1 minute more, until very fragrant. Add the chickpea mixture, paprika, cumin, ancho chile powder, thyme, cinnamon, cayenne, black pepper, cloves, and 1/4 teaspoon of salt to the skillet. Gently flip a few times to incorporate the spices into the mixture. Cook, flipping occasionally, for about 5 minutes, until the mixture dries out a bit and begins to crisp in spots. Add vinegar and flip a few more times to incorporate. Remove from heat and season with additional salt and cayenne pepper if desired.
• Preheat the oven to 400°F. Lightly spray both sides of the tortillas with oil or cooking spray, then place them in the over, arranging them flat, directly on the oven rack. Bake until they begin to brown and crisp, about 8 minutes.
• While the shells bake, place all ingredients into a blender and blend until smooth. Taste test and season with additional salt if desired.
• Divide the chickpea chorizo among the shells and top with lettuce, tomato and avocado crema. Serve.

CHORIZO AND CHICKPEA SOUP

Steps:

• Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.