Chickpea Fajitas
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.
01 Information
Grade | Serving | Calorie | Prep Time | Cook Time | Total Time |
---|---|---|---|---|---|
Easy | 8 Servings | 344 Kcal | 10 Mins | 50 Mins | 60 Mins |
02 Ingredients
- 400g Chickpeas
- 1 tblsp Olive Oil
- pinch Paprika
- 2 small cut chunks Tomatoes
- 1 finely sliced Red Onions
- 2 tsp Red Wine Vinegar
- 1 Avocado
- Juice of 1 Lime
- Chopped Lime
- 100g Sour Cream
- 2 tsp Harissa Spice
- 4 Corn Tortillas
- to serve Coriander
03 Method
-
Step400g Chickpeas
-
Step1 tblsp Olive Oil
-
Steppinch Paprika
-
Step2 small cut chunks Tomatoes
-
Step1 finely sliced Red Onions
-
Step2 tsp Red Wine Vinegar
-
Step1 Avocado
-
StepJuice of 1 Lime
-
StepChopped Lime
-
Step100g Sour Cream
-
Step2 tsp Harissa Spice
-
Step4 Corn Tortillas
-
Stepto serve Coriander