Chickpea Fajitas

4 steps · 24 min total

1. 01

   Roast the Chickpeas

   Preheat your oven to 200°C (180°C fan/gas 6) and line a baking tray with foil. Drain the chickpeas, pat them thoroughly dry, then spread them onto the prepared tray.

   Drizzle with the olive oil, sprinkle with paprika, and toss to coat everything evenly. Roast for 20 to 25 minutes, until the chickpeas are browned and crisp, giving the tray a good shake halfway through cooking to ensure even browning.

2. 02

   Prepare Pickles, Guac, and Sauce

   While the chickpeas roast, combine the chopped tomatoes and sliced red onion in a small bowl with the red wine vinegar; set this aside to quick-pickle. In a separate bowl, mash the avocado with a fork, leaving some larger chunks for texture. Stir in the lime juice and season well with salt and pepper.

   Finally, mix the sour cream with the harissa spice until well combined. Set all these components aside until you're ready to assemble.

3. 03

   Warm the Tortillas

   Heat a griddle pan over high heat until it's nearly smoking. Add the corn tortillas, one at a time, charring each side for about 30 seconds to 1 minute until they're hot and pliable with distinct griddle lines. Stack them as you go to keep them warm.
4. 04

   Assemble Fajitas

   Arrange all the prepared components on the table for everyone to build their own fajitas. Spread a little of the harissa cream onto a warm tortilla, then pile on the roasted chickpeas, a spoonful of guacamole, some pickled tomato and onion salsa, and a sprinkle of fresh coriander, if you like. Don't forget the lime wedges for a final squeeze of brightness over each fajita.