Recipe of the Week: Roasted Pepper and Chickpea Fajitas

These fajitas have it all: they are crispy, creamy, fresh, satisfying, and healthy! Get the ingredients for this vegetarian dinner in the Family box.

Roasted Pepper and Chickpea Fajitas

Serves 4

Cooking time 30 min

Ingredients:

8 soft tortillas

150g sour cream

Roast:

800g canned chickpeas

1 Tbsp olive oil

2 tsp coriander powder

2 tsp cumin powder

2 tsp smoked paprika

1 tsp chili powder

1 red onion

2 red bell peppers

2 yellow bell peppers

salt

Lettuce and cheese mixture:

400 g iceberg lettuce

120g grated cheddar

Salsa:

2 beef tomatoes

1 red onion

juice of 1 lime

1/2 bunch fresh coriander

salt, black pepper

Guacamole:

2 avocados

2 garlic cloves

juice of 1 lime

salt, black pepper

Method:

1. Preheat the oven to 220C.

2. Pour the canned chickpeas to a colander, rinse and drain.

3. In a bowl, combine olive oil, coriander powder, cumin, chili, smoked paprika, and a pinch of salt. Add the drained chickpeas and mix well.

4. Peel and cut an onion to wedges. Cut the peppers into strips. Place the peppers, onions and chickpeas on a lined oven tray, and roast in the oven for 20 minutes. For the last
5 minutes, you can add the tortillas wrapped in foil, to heat them up.

5. Meanwhile, wash and slice the lettuce. In a bowl, mix the lettuce with the cheddar cheese.

6. Prepare the salsa. Peel and chop the onion. Dice the tomatoes and chop the coriander. Mix them together in a bowl. Add lime juice, and a pinch of salt and pepper.

7. Halve and de-stone the avocados and scrape the flesh into a bowl. Season with salt and
pepper, peeled and crushed garlic, and lime juice.

8. Serve the warm tortillas with all these fillings.

Pro tip: Marinate the veggies and chickpeas in advance.

Per serving:

Cal 782

Carb 87,0g

Prot 17,0g

Fat 10,0g