Chickpea and chorizo tostadas for a tasty meal idea

Ingredients for Chickpea and chorizo tostadas

• 425 g chickpeas, rinsed

• 1 lime

• 8 sprigs coriander

• 60 ml full-fat milk Greek yogurt

• salt, to taste

• 225 g fresh chorizo, casings removed

• 4 tostada shells

How to make Chickpea and chorizo tostadas

1. Measure out 75 g of chickpeas; reserve the remaining chickpeas for another use. \

2. Finely grate the zest of the lime into a small bowl. \

3. Cut the lime in half and squeeze the juice from one half into the bowl with the zest. \

4. Cut the remaining half into wedges and set aside for serving. \

5. Gather the coriander on a chopping board and finely chop the stems, reserving the leaves for serving. \

6. Add the chopped stems to the bowl with the lime mixture. \

7. Stir in the yoghurt and season with salt; mix well. \

8. Heat a medium non-stick frying pan over medium heat. \

9. Cook the chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. \

10. Add the chickpeas and season with salt. \

11. Continue cooking, mashing some of the chickpeas with the spoon, until the chorizo is cooked through and crisp, about 8–10 minutes. \

12. Remove from heat. \

13. Spread the yoghurt mixture over the tostada shells. \

14. Top with the chorizo mixture and garnish with the reserved coriander leaves. \

15. Serve with the lime wedges for squeezing over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.