My daughter was at preschool and the boy was down for his nap...
There was a pile of laundry to do upstairs and a house that needed dusting...
There were phone calls to return and bills that needed to be paid...
There was a treadmill sitting idle in the basement...
But with leftover chorizo sitting in the fridge and cans of chickpeas too plentiful to count...
I was overcome with a sense of urgency... so the responsible adult that I am...here's what I did...
because...isn't productivity all relative?
Chickpea Cakes stuffed with Chorizo and Goat Cheese
yields about 22, 2 inch cakes
2 cans Chickpeas, drained and rinsed well
1 tsp. Cajun seasoning
1 heaping tablespoon plain Greek yogurt
1/3 cup goat cheese
1/3 cup cilantro
1 egg, lightly beaten
1/4 cup flour
2 links chorizo, sliced in 1/4 inch pieces, cooked thru and blotted dry
Goat cheese for filling
Oil for frying
Equal parts Greek yogurt (or sour cream) and a prepared red pepper spread or simply chopped roasted red peppers....mix well. A nice contrast to the chorizo and cheese.
Preheat oven to 350.
Place first 5 ingredients in a food processor and pulse until well blended and smooth. Place contents into a large bowl.
Add egg and flour and mix well with spoon.
Form the mixture into round disks. With your finger or kitchen tool, place a divot in the center of the disk, place some goat cheese and one piece of cooked chorizo in the center. Form the chickpea mixture around the opening and close up to form the cake.
Heat olive oil in a frying pan until hot. Brown cakes on both sides about 2-3 minutes per side.
Transfer cakes to a baking sheet and cook in the oven for 5-8 minutes to warm throughout.
Serve with yogurt dipping sauce (see above).