Recipe: Sheet Pan Chickpea Fajitas
Homemade fajitas are the perfect choice to mix up weeknight dinners and make a casual crowd-pleaser for Saturday nights too. Served with a selection of different salsas, creamy sauces and guacamole, everyone can customise their servings how they like, allowing for plenty of experimentation. Rachel Phipps’ recipe came to fruition after scraping around her empty fridge one night for dinner ideas, subsequently leading her to cook up her own hearty take on the Mexican classic.
SERVES 2
1 red pepper
1 orange or yellow pepper
1 large white onion
400g tin chickpeas
1tsp chilli powder
¼ tsp ground cumin
¼ tsp sweet paprika
¼ tsp dried oregano
pinch of sea salt
2 tsp light oil
juice of ½ lime
to serve:
4-6 flour tortillas
soured cream or coconut yoghurt
fresh salsa
guacamole
1.Preheat the oven to 200oC/400oF/Gas 6. Deseed and slice the peppers and peel and cut the onion into wedges. Spread them out across a large baking tray along with the chickpeas, rinsed and drained.
2.Combine the spices, dried oregano and sea salt with the oil and drizzle over the veggies and chickpeas. Toss until everything is coated, and roast in the oven for 20 minutes until the chickpeas are crispy and the vegetables are soft and slightly charred.
3.Squeeze the lime juice over the tray before serving with soft flour tortillas, and your choice of soured cream or coconut yoghurt, salsa and guacamole.
