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.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

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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