Mexican Chickpea Fajitas with Chickpeas, 1 tblsp Olive Oil, pinch Paprika. Ready in 30 minutes.
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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
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.
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