Chorizo, tomato, and chickpeas with yogurt from Bon Appétit Magazine, February 2017: The Healthy-ish Issue (page 96)

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Notes about this recipe

  • clcorbi on February 11, 2017

    Nothing earth-shattering here, but this recipe is quick, easy, and good. It is very saucy, though, so much so that I almost think you could use two cans of chickpeas rather than one. Otherwise, definitely plan on serving with naan or pita to sop up the delicious tomato sauce! We used less than the required amount of harissa because our brand is quite hot. The yogurt was still definitely necessary to tame the spiciness!

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