- Preparation and cooking time
- Serves 2
Roasted spicy chickpeas make up the perfect vegetarian Tex-Mex treat, served with harissa cream, guacamole and pickled salsa
- 400g can chickpeas
- 1 tbsp olive oil
- pinch of smoked paprika
- 2 tomatoes , deseeded and diced
- 1 small red onion , finely sliced
- 2 tbsp red wine vinegar
- 1 avocado , stoned and peeled
- 2 limes , juice of 1, the other cut into wedges
- 100g soured cream
- 2 tsp harissa
- 4 corn tortillas
- coriander , roughly chopped, to serve (optional)
- STEP 1
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.
- STEP 2
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.
- STEP 3
Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines.
- STEP 4
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.