If you’re someone who enjoys fajitas and you’re looking for a vegetarian/vegan option, then these chickpea fajitas are a must try.
Wrap these seasoned chickpeas in a tortilla with sautéed bell peppers, fresh spinach leaves, and your choice of cheese, and enjoy this wrap for lunch or dinner.
Ingredients serve 4
1/2 tbsp extra virgin olive oil
1 garlic clove -finely grated
1 small red onion -diced
1 (540 ml) can chickpeas -drain the liquid and rinse
1 (255 g) container coloured cherry tomatoes -cut into quarters
1 small red bell pepper -diced
2 celery stalks -diced
Juice from a medium lime
1/4 cup water
2 tsp chili powder
1 tsp cumin
1 tsp paprika
Dash of cayenne pepper
Salt and black pepper to taste
Sautéed bell peppers
Ingredients
1/2 tbsp extra virgin olive oil
Red and yellow bell peppers -sliced into strips
Directions
- Put the oil in a pan and add in the garlic and red onion. Heat on medium.
- Cook for a few minutes and mix often.
- Add in the remaining ingredients and mix often.
- Reduce the heat a little. There should only be a soft boil.
- Cook until the mixture thickens.
- When the chickpeas are almost done, make the sautéed peppers.
- Put the oil and the peppers in a separate pan and heat on medium. Mix often.
- Cook until the peppers are tender.
- Reduce the heat a little if needed.
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