CHICKPEA FAJITAS

Chickpea fajitas image

Roasted spicy chickpeas make up the perfect vegetarian Tex-Mex treat, served with harissa cream, guacamole and pickled salsa

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 12

Ingredients

400g can chickpeas
1 tbsp olive oil
pinch of smoked paprika
2 tomatoes , deseeded and diced
1 small red onion , finely sliced
2 tbsp red wine vinegar
1 avocado , stoned and peeled
2 limes , juice of 1, the other cut into wedges
100g soured cream
2 tsp harissa
4 corn tortillas
coriander , roughly chopped, to serve (optional)

Steps:

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.

Nutrition Facts : Calories 782 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 13 grams sugar, Fiber 18 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium