Chickpea Fajitas
Paprika-crisped chickpeas, pickled onions and harissa cream in warm tortillas — meatless and mighty.
- Total
- 35 min
- Serves
- 4
Fajitas that put chickpeas centerstage: paprika-roasted chickpeas and tomatoes folded into warm corn tortillas with quick-pickled red onions, avocado, lime sour cream and a streak of harissa. Crunchy, creamy, smoky, sharp — every element pulls weight. Meatless Monday's most convincing argument.
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
- 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 (per serving)
- Calories
- 450
- Protein
- 12 g
- Fat
- 22 g
- Carbs
- 45 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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