Mexicanby TheMealDBChickpea FajitasServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+400g Chickpeas1 tblsp Olive Oilpinch Paprika2 small cut chunks Tomatoes1 finely sliced Red Onions2 tsp Red Wine Vinegar1 AvocadoJuice of 1 LimeChopped Lime100g Sour Cream2 tsp Harissa Spice4 Corn Tortillasto serve CorianderStepsStep-by-step0 of 4 done1Heat 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.2Meanwhile, 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.3Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines.4Put 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.Source: TheMealDB
