ChefBookDinner · Mexican
Chickpea Fajitas
A flavorful vegetarian Mexican dish featuring roasted spiced chickpeas, a quick pickled tomato and onion salsa, and creamy avocado in charred corn tortillas.
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- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
- Level
- Easy
Method
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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.
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