Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Chickpea fajitas

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

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 782
  • Carbohydrates 87
  • Saturated Fat 10
  • Sugar 13
  • Protein 17
  • Fat 36
  • Fibre 18
  • Salt 1.5

Nutrition per serving

  • Calories 782
  • Carbohydrates 87
  • Saturated Fat 10
  • Sugar 13
  • Protein 17
  • Fat 36
  • Fibre 18
  • Salt 1.5

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)

Method

  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. 

  4. 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.

Suggested recipes from this collection...