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Export 6 ingredients for grocery delivery
Step 1
Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
Step 2
Finely grate zest of 1 lime with a microplane or grater into a small bowl.
Step 3
Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
Step 4
Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
Step 5
Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
Step 6
Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
Step 7
Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
Step 8
Spread reserved crema over 4 tostada shells.
Step 9
Top crema with chorizo mixture.
Step 10
Top with reserved cilantro leaves and serve with reserved lime wedges alongside.
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