Mexican · Vegetarian

Chickpea Fajitas

Name: Chickpea Fajitas
Cook time: 23 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 400g Chickpeas; 1 tblsp Olive Oil; pinch Paprika; 2 small cut chunks Tomatoes; 1 finely sliced Red Onions; 2 tsp Red Wine Vinegar; 1 Avocado; Juice of 1 Lime; Chopped Lime; 100g Sour Cream; 2 tsp Harissa Spice; 4 Corn Tortillas; to serve Coriander

lunchdinnerVegetarianNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

Chickpeas1 lb
Olive Oil1 tblsp
Paprikapinch
Tomatoes2 small cut chunks
Red Onions1 finely sliced
Red Wine Vinegar2 tsp
Avocado1
LimeJuice of 1
LimeChopped
Sour Cream3½ oz
Harissa Spice2 tsp
Corn Tortillas4
Corianderto serve

Instructions

1
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil.
2
Drain the chickpeas, pat dry and tip onto the prepared baking tray.
3
Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.
4
Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle.
5
Put the avocado in another bowl and mash with a fork, leaving some larger chunks.
6
Stir in the lime juice and season well.
7
Mix the soured cream with the harissa and set aside until ready to serve.
8
Heat a griddle pan until nearly smoking.
9
Add the tortillas , one at a time, charring each side until hot with griddle lines.
10
Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like.
11
Serve with the lime wedges for squeezing over.