Chickpea Fajitas

Method6 steps · about 40 min

1. 1

   Step 1: Heat the oven to 200°C conventional / 180°C fan / Gas 6 and line a baking tray with foil. Drain the complete chickpea (1 can) can, pat the chickpeas dry and spread them on the tray.

   Uses 1 can chickpeas (400 g can size), drained and patted dry

2. 2

   Step 2: Toss all the dried chickpeas with all the olive oil (1) and smoked paprika (1 pinch). Roast for twenty to twenty-five minutes until browned and crisp, shaking the tray halfway through.

   Roast coated chickpeas · 25 minUses All the actual drained dried chickpeas · 1 tblsp Olive Oil · 1 pinch smoked paprika

3. 3

   Step 3: Wash, deseed and dice both tomatoes (2) and peel and finely slice the red onion (1 small). Mix them in a bowl with all two tablespoons red-wine vinegar and hold this salsa to pickle. In a separate bowl peel and stone the avocado (1) and mash all its flesh, leaving some larger chunks; keep it separate from the salsa.

   Uses 2 tomatoes, deseeded and diced in step 3 · 1 small red onion, finely sliced in step 3 · 2 tbsp red wine vinegar for salsa · 1 Avocado

4. 4

   Step 4: Squeeze the avocado lime and stir all its juice into the separately mashed avocado, seasoning with salt and pepper to taste. In another bowl mix all the soured cream with the measured harissa paste (2 tsp). Hold the finished guacamole and harissa cream separately.

   Uses All the separately held mashed avocado · Juice of 1 lime for avocado · Salt for mashed avocado, to taste · Black pepper for mashed avocado, to taste · 100g Sour Cream · 2 tsp harissa paste for soured cream

5. 5

   Step 5: Heat a griddle pan until nearly smoking. Warm and char all four corn tortillas one at a time on each side until hot with griddle lines, holding the completed tortillas ready.

   Uses 4 gluten-free corn tortillas

6. 6

   Step 6: Cut the separate serving lime (1) into wedges. Build all four fajitas with the hot tortillas, spreading harissa cream and topping with the roasted chickpeas, guacamole and pickled salsa. Wash and roughly chop coriander to add if desired. Serve the complete batch as two portions with the lime wedges to squeeze over.

   Uses All four warmed tortillas · All the roasted chickpeas · All the separately prepared guacamole and harissa cream · All the separately held pickled salsa · 1 separate lime for serving wedges · Fresh coriander, roughly chopped for optional serving