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Chickpea Fajitas
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
Instructions
- 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