Crisp roasted chickpea fajitas — smoky chickpeas piled into charred tortillas with guacamole, quick pickled salsa and harissa cream. A vibrant vegetarian feast.
- 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
- Chopped Lime
- 100g Sour Cream
- 2 tsp Harissa Spice
- 4 Corn Tortillas
- to serve Coriander
Tags:
VegetarianVideo
Preparation
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain and pat the chickpeas dry, tip onto the tray, add the oil and paprika, toss to coat, then roast for 20–25 minutes until browned and crisp, shaking halfway.
- Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Mash the avocado in another bowl, leaving some chunks, then stir in the lime juice and season well. Mix the soured cream with the harissa and set aside.
- Heat a griddle pan until nearly smoking and char the tortillas one at a time on each side.
- Put everything on the table and build the fajitas: spread a little harissa cream over a tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, and serve with lime wedges for squeezing.
