Chorizo, Tomato, and Chickpeas with Yogurt |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | olive oil | 1 | medium (2-1/2\" dia) | Onion, chopped | 4 | ounces | chorizo, cured, casing removed, chopping 1\" pieces | 2 | cups | chickpeas (15oz can) | 1 | can (28 fl oz) | tomatoes canned, diced | 1/2 | cups (8 fl oz) | yogurt, whole milk | 2 | tablespoons | oregano | 4 | pita, small (4 | Bread, pita, white, enriched |
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Steps
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Sequence
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Step
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| | 1 | Heat 3 Tbsp. Olive oil in skillet of medium. Cook onion and chorizo 5-8 minutes or until fat has started to melt from sausage. | | 2 | Add chickpeas and cook. Stir frequently for 5 minutes. | | 3 | Add Harissa paste and stir constantly for 2 minutes. | | 4 | Add tomatoes. Break into bite size pieces with hands. Bring to simmer, stirring frequently for 10-15 minutes or until mixture is thick. | | 5 | Top with yogurt, oregano, black pepper, and remaining olive oil. Serve with pita on the side. |
Harissa Paste - Scaled to : 3 servings |
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This recipe is derived from an already prepared
recipe.
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