Chickpea Fajitas
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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Join the waitlist Not nowIngredients
Main ingredient
- 11 oz chickpeas
Fresh & other
- 2 tomatoes
- 1 red onion
- 1 avocado
- Juice of 1 lime
- Chopped lime
- 2 ⅔ oz sour cream
- 3 corn tortillas
- to serve cilantro
Sauces & oils
- 2 ¼ tsp olive oil
- 1 ½ tsp red wine vinegar
Spices & seasonings (2): paprika, harissa spice
- pinch paprika
- 1 ½ tsp harissa spice
How to make it
Steps in our own plain words.
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Turn the oven on to 400°F (350°F for a fan oven) plus line a baking tray with foil.
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Drain the tip, pat dry and chickpeas onto the prepared baking tray.
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Add the oil and paprika.
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Toss to coat.
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Roast for 20-25 mins till browned and crisp, shaking halfway through cooking.
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While that cooks, put the tomatoes and onion in a little bowl with the vinegar.
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Set aside to pickle.
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Put the avocado in another bowl.
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Mash using a fork, leaving some larger chunks.
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Stir in the lime juice.
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Season well.
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Mix the soured cream with the harissa.
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Set aside until ready to serve.
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Heat a griddle pan until nearly smoking.
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Add the tortillas, one each time, charring every side until hot with griddle lines.
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Put everything on your table plus build your fajitas: spread a little of your harissa cream over the tortilla.
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Top with coriander, pickled salsa, guacamole and roasted chickpeas, if you like.
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Dish up with the lime wedges for squeezing over.
On the side: Rice and beans
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in 2 cups of water for about 18 minutes.
- Warm the refried beans in a small pot, stirring, until hot.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.