Chickpea Fajitas

Name: Chickpea Fajitas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 14 oz chickpeas; 1 tbsp olive oil; pinch paprika; 2 tomatoes; 1 red onion; 2 tsp red wine vinegar; 1 avocado; Juice of 1 lime; Chopped lime; 3 ½ oz sour cream; 2 tsp harissa spice; 4 corn tortillas; to serve cilantro

A Mexican dinner made with beans & lentils. Ready in about 50 minutes. Difficulty: medium.

25 minPrep (about)
25 minCook (about)
50 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

14 oz chickpeas

Fresh & other

2 tomatoes
1 red onion
1 avocado
Juice of 1 lime
Chopped lime
3 ½ oz sour cream
4 corn tortillas
to serve cilantro

Sauces & oils

1 tbsp olive oil
2 tsp red wine vinegar

Spices & seasonings (2): paprika, harissa spice

pinch paprika
2 tsp harissa spice

How to make it

Steps in our own plain words.

Turn the oven on to 400°F (350°F for a fan oven) plus line a baking tray with foil.
Drain the tip, pat dry and chickpeas onto the prepared baking tray.
Add the oil and paprika.
Toss to coat.
Roast for 20-25 mins till browned and crisp, shaking halfway through cooking.
While that cooks, put the tomatoes and onion in a little bowl with the vinegar.
Set aside to pickle.
Put the avocado in another bowl.
Mash using a fork, leaving some larger chunks.
Stir in the lime juice.
Season well.
Mix the soured cream with the harissa.
Set aside until ready to serve.
Heat a griddle pan until nearly smoking.
Add the tortillas, one each time, charring every side until hot with griddle lines.
Put everything on your table plus build your fajitas: spread a little of your harissa cream over the tortilla.
Top with coriander, pickled salsa, guacamole and roasted chickpeas, if you like.
Dish up with the lime wedges for squeezing over.