Chickpea Fajitas


  • 400g Chickpeas
  • 1 tblsp Olive Oil
  • pinch Paprika
  • 2 small cut chunks Tomatoes
  • 1 finely sliced Red Onions
  • 2 tsp Red Wine Vinegar
  • 1 Avocado
  • Juice of 1 Lime
  • Chopped Lime
  • 100g Sour Cream
  • 2 tsp Harissa Spice
  • 4 Corn Tortillas
  • to serve Coriander


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.