Dinner

Chickpea Fajitas

Name: Chickpea Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 400g chickpeas; 1 tblsp olive oil; paprika, pinch; 2 small small tomatoes, cut into chunks; 1 red onion, finely sliced; 2 tsp red wine vinegar; 1 avocado; lime, juiced, juice of 1; lime, chopped, chopped; 100g sour cream; 2 tsp harissa spice; 4 corn tortillas; coriander, to serve

Crisp roasted chickpeas, tangy pickled tomato salsa, mashed avocado, and harissa cream wrapped in charred corn tortillas.

45 min
480 kcal
Vegetarian
Mexican

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil.
Step 2:
Drain the chickpeas, pat them dry, and tip them onto the prepared baking tray.
Step 3:
Add the olive oil and paprika, then toss to coat.
Step 4:
Roast for 20–25 minutes, until browned and crisp, shaking the tray halfway through cooking.
20–25 min
Step 5:
Meanwhile, put the tomatoes and red onion in a small bowl with the red wine vinegar.
Step 6:
Set aside to pickle.
Step 7:
Put the avocado in another bowl and mash with a fork, leaving some larger chunks.
Step 8:
Stir in the lime juice and season well.
Step 9:
Mix the sour cream with the harissa spice and set aside until ready to serve.
Step 10:
Heat a griddle pan until nearly smoking.
Step 11:
Add the corn tortillas one at a time, charring each side until hot with griddle lines.
Step 12:
Put everything on the table and build the fajitas: spread a little harissa cream over each tortilla, then top with roasted chickpeas, mashed avocado, pickled salsa, and coriander, if you like. Serve with lime wedges for squeezing over.