Chickpea Fajitas

Crispy spiced chickpeas in warm corn tortillas — a fresh, satisfying and vibrant Mexican dish. Assemble your fajitas right at the table with guacamole, spicy sour cream sauce and pickled tomatoes.

Ingredients

• 400 g Canned chickpeas
• 1 tbsp Olive oil
• 1 pinch Ground paprika
• 2 pcs Ripe tomatoes
• 1 pcs Red onion
• 2 tsp Red wine vinegar
• 1 pcs Avocado
• 1 pcs Lime
• 1 pcs Lime
• 100 g Sour cream
• 2 tsp Harissa (spice)
• 4 pcs Corn tortillas
• 1 bunch Fresh cilantro

Instructions

1. Preheat the oven to 200°C. Spread the drained and patted-dry chickpeas on a foil-lined baking sheet, drizzle with olive oil, sprinkle with paprika and toss well. Roast for 20–25 minutes until the chickpeas are crispy and golden, shaking the sheet halfway through cooking.
2. While the chickpeas roast, chop the tomatoes and red onion, place in a bowl, pour over the red wine vinegar and let marinate. In another bowl, mash the avocado with a fork, leaving some chunks, drizzle with lime juice and season to taste. Mix the sour cream with harissa and set aside.
3. Heat a grill pan until lightly smoking. Grill the corn tortillas one at a time on each side until warmed through and marked with characteristic grill lines.
4. Serve buffet-style: spread each tortilla with the harissa sour cream, top with roasted chickpeas, guacamole, pickled tomatoes and cilantro. Serve lime wedges for squeezing.