Chickpea Fajitas

Name: Chickpea Fajitas
Yield: 4 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chickpeas400 g
Olive Oil1 tbsp
Paprika
Tomatoessmall2
Red Onions1
Red Wine Vinegar2 tsp
Avocado1
Limejuice1
Lime
Sour Cream100 g
Harissa Spice2 tsp
Corn Tortillas4
Coriander

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

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.

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