Crispy Spiced Chickpea Fajitas
Crunchy roasted paprika chickpeas loaded into charred tortillas with creamy harissa dip and guacamole.
Ingredients
400g tin chickpeas, drained and dried400g
1 tbsp olive oil500ml
Pinch of smoked paprika40g
2 small tomatoes, chopped into chunks6 pack
1 red onion, finely sliced1 each
2 tsp red wine vinegar350ml
1 ripe avocado, mashed1 each
2 limes (1 juiced, 1 wedged)2 pack
100g soured cream300ml
2 tsp harissa paste90g
4 corn tortillas8 pack
Small handful fresh coriander, chopped25g
Method
- 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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £4.62 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.78 est. · serves 2