Chickpea Fajitas
Chickpea fajitas prove that sizzling cast iron and vibrant spices need no animal protein. This recipe draws from Mexico's long tradition of bean cookery, where legumes have anchored meals for millennia. The key is building flavor through paprika and red wine vinegar before cooking, not after, so the chickpeas absorb rather than merely sit atop the seasoning. Finish with fresh avocado and lime to cut the richness and brighten each bite.
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..
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