1can chickpeas/garbanzo beans15 oz, drained and rinsed
Juice of 1 lime
½cupof olive oil
Salt and pepper to taste
1lbof chorizo sausage
1jar of Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread15 oz
5ozbag of fresh arugula
4sandwich bunsI used Brioche buns
Instructions
Making the chickpeas mash:
Place the chickepeas, lemon juice, oil and pinch of salt and pepper into a food processor and process into a smooth paste. Have a taste and season with more salt and pepper as needed. Pour this into a medium saucepan and cook until they boil. Turn off the heat and set aside.
Preparing the chorizo:
You can cook the chorizo sausage on the grill until they they have those nice grill marks or cook them on stove-top with a grill pan or regular pan until they are nicely brown with a little char. Let them rest for about 5 minutes and then slice them at an angle into 1-inch slices
Assembling:
Toast the sandwich buns in a toaster or a pan (it's up to you). Spread both sides of buns with Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread. Scoop about 2-3 Tbsp or more of the chickpeas mash on top followed by about 4-5 slices of chorizo. Scoop about 2 Tbsp of the Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread on top of the chorizo. Top with some arugula leaves and finally top with the other bun. Repeat to assemble the rest of the sandwiches