Chickpea Fajitas

Mexican
Main

401

Calories

56 g

Carbs

10 g

Fat

16 g

Protein

Chickpea Fajitas

Method

Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.

Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.

Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines.

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. Serve with the lime wedges for squeezing over.

Ingredients

Chickpeas

Chickpeas

400g

Paprika

Paprika

pinch

Red Onions

Red Onions

1 finely sliced

Red Wine Vinegar

Red Wine Vinegar

2 tsp

Avocado

Avocado

1

Lime

Lime

Chopped

Harissa Spice

Harissa Spice

2 tsp

Corn Tortillas

Corn Tortillas

4

Coriander

Coriander

to serve

Tomato

Tomato

2 small cut chunks

Sour Cream

Sour Cream

100g

Olive Oil

Olive Oil

1 tblsp

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