Chickpea fajitas

3 of 5-a-day budget chickpea recipe easy vegetarian fibre vegetarian fajitas vitamin c

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Source

Ingredients

400g can chickpeas

1 tbsp olive oil

pinch of smoked paprika

2 tomatoes , deseeded and diced

1 small red onion , finely sliced

2 tbsp red wine vinegar

1 avocado , stoned and peeled

2 limes , juice of 1, the other cut into wedges

100g soured cream

2 tsp harissa

4 corn tortillas

coriander , roughly chopped, to serve (optional)

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.