Chickpea Fajitas
~55 min (estimated)
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Ingredients
- 400g (14.5 oz) Chickpeas
- 1 tblsp Avocado 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 (3.5 oz) Coconut Cream
- 2 tsp Harissa Spicemay need a specialty store
- 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 coconut 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 coconut cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.
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