Chickpea Fajitas

Name: Chickpea Fajitas
Yield: 2
Cuisine: Mexicana
Ingredients: 400 g Chickpeas; 1 tablespoon Olive oil; 2 pieces Tomato; 1 Red Onions; Coriander; Lime; pinches Paprika; 1 Avocado; 2 teaspoons Red Wine Vinegar; 100 g Sour Cream; 2 teaspoons Harissa Spice; 4 corn tortillas

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein14 %20 g
Carbs46 %66 g
Fat40 %25 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	558 kcal	154 kcal
Protein	20 g	5.5 g
Carbs	66 g	18.2 g
Fat	25 g	6.9 g

One serving is about 362 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness35/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Mexican

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Mexican

Ingredients

400 g Chickpeas
1 tablespoon Olive oil
2 pieces Tomato (small cut)
1 Red Onions (finely sliced)
Coriander (to serve)
Lime (Chopped)
pinches Paprika
1 Avocado
2 teaspoons Red Wine Vinegar
100 g Sour Cream
2 teaspoons Harissa Spice
4 corn tortillas

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 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.