Roasted Pepper and Chickpea Fajitas

with Guacamole and Salsa
Vegetarian
Family-Friendly
Crispy, Creamy and Fresh! Yum!
Cooking time: 30 min
Cals 777 · Prot 30 · Carbs 86 · Fat 38
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Ingredients
Number of People:

Roasted veg

Chickpeas
260 Grams
Olive oil
2 Tbsp
Coriander powder
2 Grams
Cumin powder
2 Grams
Chilli powder
2 Grams
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Red onion
1 Piece
Red pepper
1 Piece

Salad and salsa

Iceberg lettuce
1 Piece
Grated orange cheddar
60 Grams
Tomatoes
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Guacamole and Tortillas

Avocado
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Garlic cloves
1 Piece
Wholewheat tortilla wraps
4 Pieces

Instructions

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1 Season chickpeas
In a bowl, combine rinsed and drained chickpeas, olive oil, the coriander powder, cumin powder, chilli, smoked paprika and salt. Mix well.
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2 Slice and dice
Preheat the oven to 220°C. Cut red onion to wedges. Cut bell peppers to strips. Transfer the peppers, onions and chickpeas to a lined oven tray. Roast in the oven for 20 minutes. For the last 5 minutes, you can add the tortillas wrapped in foil and heat them up.
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3 Mix
Wash and slice lettuce. In a bowl, mix lettuce with cheddar cheese.
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4 Make salsa
Prepare the salsa. Peel and chop red onion. Dice tomatoes and chop coriander. Mix together in a bowl. Season with a squeeze of lime juice and some salt and pepper.
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5 Make guacamole
Halve and de-stone the avocados and scrape the flesh into a bowl. Season with salt and pepper, peeled and crushed garlic and 0,75/1/1,5 Tbsp of lime juice. Serve the warm tortillas with all these fillings!
Tips for fussy eaters
Reduce the chilli powder or remove altogether.
Pro tip
Marinate the peppers and onions in advance.

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