Chickpea And Chorizo Tostadas Recipes

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CHORIZO & CHICKPEA STEW



Chorizo & chickpea stew image

A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

4 cooking chorizo sausages, cut into thick slices
1 red onion, sliced
2 garlic cloves, sliced
1 tsp smoked paprika
1 tsp cumin seed
400g can cherry tomato
juice 1 lemon
400g can chickpea, drained
1 handful flat-leaf parsley, chopped
toasted sourdough bread, to serve

Steps:

  • In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
  • Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium

CHICKPEA AND CHORIZO STEW



Chickpea and chorizo stew image

Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months. This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion. With a GI of 45 this meal is high protein, low GI.

Provided by Justine Pattison

Categories     Main course

Yield Serves 2-3

Number Of Ingredients 12

1 tbsp sunflower or mild olive oil
1 medium onion, finely sliced
2 garlic cloves, finely sliced
75g/2½oz soft cooking chorizo
1 tsp hot smoked paprika
1 x 400g tin chopped tomatoes
200ml/7fl oz just-boiled water
2 tbsp tomato purée
1 x 400g tin chickpeas
75g/2½oz curly kale, rinsed, shredded, tough stalks removed
salt and freshly ground black pepper
crusty bread, to serve

Steps:

  • Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
  • While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
  • Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
  • Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
  • Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
  • To serve, ladle the stew into serving bowls and serve with crusty bread.

Nutrition Facts : Calories 305kcal, Carbohydrate 23g, Fat 15g, Fiber 8.5g, Protein 15g, SaturatedFat 4g, Sugar 10g

CHICKPEA AND CHORIZO TOSTADAS



Chickpea and Chorizo Tostadas image

Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat

Provided by Lauren Schaefer

Categories     Bon Appétit     Dinner     Lunch     Pork     Chickpea     Sausage     Cilantro     Yogurt     Soy Free     Peanut Free     Tree Nut Free     Quick & Easy     Kid-Friendly

Yield 4 servings

Number Of Ingredients 7

1 (15-oz.) can chickpeas, rinsed
1 lime
8 sprigs cilantro
¼ cup plain whole milk Greek yogurt
Kosher salt
2 links fresh chorizo (about 8 oz. total), casings removed
4 tostada shells

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 & CHIPOTLE TOSTADAS



Chickpea & Chipotle Tostadas image

I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18

3/4 cup fat-free sour cream
1/2 cup salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
12 corn tortillas (6 inches)
Cooking spray
1/2 medium head iceberg lettuce, shredded
3 plum tomatoes, chopped
1 medium ripe avocado, peeled and cubed
Shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 347 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 752mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 12g fiber), Protein 12g protein.

CHICKPEA CHORIZO TOSTADAS WITH AVOCADO CREMA



Chickpea Chorizo Tostadas with Avocado Crema image

Spicy meatless chorizo made from chickpeas and walnuts is piled onto crispy shells and drizzled with rich avocado crema to make these mouthwatering vegan tostadas.

Provided by Oh My Veggies

Categories     Main Course

Time 25m

Number Of Ingredients 23

1 14 ounce can chickpeas, drained and rinsed
1/2 cup chopped walnuts
2 tablespoons olive oil
1 small onion (diced)
3 garlic cloves (minced)
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (or more, to taste)
1/4 teaspoon black pepper
Generous pinch ground cloves
1/4 teaspoon salt (or more to taste)
1 tablespoon red wine vinegar
6 corn tortillas
Cooking oil or spray
1 ripe avocado (pitted and peeled)
1 cup unflavored soy or almond milk
1 tablespoon lime juice
1/2 teaspoon salt (or more to taste)
Shredded lettuce
Diced tomato

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.

Nutrition Facts : Calories 248 kcal, Sugar 3 g, Sodium 330 mg, Fat 18 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 5 g, Protein 5 g, UnsaturatedFat 15 g, ServingSize 1 serving

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