Vegetarian
2
Mexican
Chickpea Fajitas
Allergens: Milk, Sulphites
Smoky paprika chickpeas piled into warm wraps with peppers and onion, the meat-free fajita that still delivers the sizzle.
Ingredients
- Olive oil 1 tbsp
- Paprika
- Fresh coriander
- Avocado 1
- Lime
- Red onion 1
- Tomatoes 2 small
- Sour cream 100 g
- Corn tortillas 4
- Chickpeas 400 g
- Harissa 2 tsp
- Red wine vinegar 2 tsp
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.