Mexican 25 min

Chickpea Fajitas

Name: Chickpea Fajitas
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
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

vegetarianhealthy

Ingredientsfor 2

680

Cal

25g

Protein

85g

Carbs

30g

Fat

1400g Chickpeas
21 tblsp Olive Oil
3pinch Paprika
42 small cut chunks Tomatoes
51 finely sliced Red Onions
62 tsp Red Wine Vinegar
71 Avocado
8Juice of 1 Lime
9Chopped Lime
10100g Sour Cream
112 tsp Harissa Spice
124 Corn Tortillas
13to serve Coriander

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Instructions

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.
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.
3
Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines.
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.