Chickpeas Fajitas Recipe
Crisp roasted chickpeas wrapped in warm tortillas with tomato salsa, avocado mash, and a spiced sour cream. Ready in 30 minutes after soaking.
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Cooking tools:
- Dosa pan
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
- Spoon
- Serving platter
- Serving bowl
Ingredients
- 200 gms Dry White Chickpeas (soaked in water for 6 to 8 hours or overnight)
- 1 Tomato (deseeded, chopped)
- 1 Onion (small, finely chopped)
- 3 tsp Red Wine Vinegar
- 1 Avocado - stoned, peeled (optional)
- 1 Red Capsicum - small, seeds removed, sliced (optional)
- 1/4 cup Button Mushrooms - sliced (optional)
- Juice of 1/2 Lemon
- Lemon Wedges - few
- 1/4 cup Sour Cream - 1/4 cup
- 2 to 3 Tortillas
- 1 tbsp Oil - 1/2 tblsp
- Red Chilli powder - a small pinch
- Coriander Leaves - few, chopped
- 1 tsp Red Chilli Sauce
- Sea Salt (little)
- Cumin Powder (a small pinch)
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