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Best Chickpea Fajitas in Chicago

Chickpea Fajitas

What the real thing tastes like

Real ingredients (via TheMealDB): 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…

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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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