Name: Chickpea fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 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)

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Chickpea fajitas

Chickpea fajitas

Chelsie Collins

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.7 out of 5.24 ratingsRate

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Roasted spicy chickpeas make up the perfect vegetarian Tex-Mex treat, served with harissa cream, guacamole and pickled salsa

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal782
fat36g
saturates10g
carbs87g
sugars13g
fibre18g
protein17g
salt1.5g

Method

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.

Recipe from Good Food magazine, April 2016

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A star rating of 4.7 out of 5.24 ratings

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