Chickpea Fajitas
A Mexican-inspired vegetarian fajita platter featuring roasted chickpeas, fresh guacamole, pickled salsa, and harissa crema, served with warm tortillas and lime wedges.
Pasos
- 1
Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Fuego medio (180°C 180 °C · 356 °F · Gas 4 · Fuego medio fan/Gas Mark 6). Line a baking tray with foil. Drain the chickpeas, pat dry, toss with olive oil and paprika, then roast for 20–25 minutes until browned and crisp, shaking halfway through.
- 2
In a small bowl, combine chopped tomatoes and red onion with red wine vinegar and set aside to pickle.
- 3
Mash the avocado with a fork until chunky; stir in lime juice and season well. Mix the sour cream with the harissa to make a harissa crema and set aside.
- 4
Heat a griddle pan until nearly smoking. Warm the tortillas one at a time, charring each side.
- 5
To serve, spread harissa crema on each tortilla, top with roasted chickpeas, guacamole, the pickled salsa, and chopped coriander. Serve with lime wedges for squeezing.
