Chickpea Fajitas

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven to 200°C (or 180°C if using a fan oven), or gas mark 6. Prepare a baking tray by lining it with aluminum foil to prevent sticking and make cleanup easier.

2. 2

   Prepare and Roast Chickpeas

   18 min

   Drain the chickpeas thoroughly and use a paper towel to pat them dry, ensuring they are as moisture-free as possible. Spread them out on the prepared baking tray, drizzle with olive oil, and sprinkle a pinch of paprika. Toss everything together until the chickpeas are evenly coated, then roast them in the oven for 20-25 minutes, shaking the tray halfway through to ensure even cooking. They should be golden brown and crispy when done.

3. 3

   Pickle the Salsa Ingredients

   1 min

   In a mixing bowl, combine the tomatoes cut into chunks and the finely sliced red onion. Add the red wine vinegar and mix well, allowing the ingredients to marinate and pickle for about 15-20 minutes, enhancing their flavors and adding a refreshing tang.

4. 4

   Make Guacamole

   5 min

   In a separate bowl, use a fork to mash the avocado until it reaches your desired consistency, leaving some chunks for texture. Stir in the juice of 1 lime to add brightness and prevent browning, then season with salt and pepper to taste.

5. 5

   Mix Harissa Sour Cream

   2 min

   In a small bowl, combine the sour cream with harissa spice, mixing until well blended. This will create a creamy, spicy sauce that adds a delicious kick to your fajitas. Set the bowl aside for later use.

6. 6

   Warm Corn Tortillas

   17 min

   Preheat a griddle pan over medium-high heat until it's almost smoking. Place each corn tortilla on the pan one at a time, warming them for about 30 seconds on each side until they are hot and have beautiful char marks. This adds flavor and texture to the tortillas.

7. 7

   Assemble the Fajitas

   3 min

   Bring all components to the table for a fun DIY assembly. On each warm tortilla, spread a layer of the harissa sour cream, then top with the crispy roasted chickpeas, dollops of guacamole, and the pickled salsa. Finish with fresh coriander and serve with lime wedges for squeezing on top to enhance the flavors.