In my family home, Friday night is usually Fajita Night. Since moving away from home, the ceremony of this meal shared together is definitely something I’ve missed, and so recently I decided to try to recreate a vegetarian version of it – using one of my all-time favourite ingredients, chickpeas! I have a version of our original family recipe on my blog using sweet potatoes – you can find that here. This chickpea recipe is very handy for lunches or a meat-free dinner either!

Recipe (Serves 4)

Ingredient

• 1 tbsp olive or rapeseed oil
• 1/2 tsp medium chili powder
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 garlic clove, peeled and finely chopped
• 1 white or red onion
• 2 bell peppers (aim for different colours), de-seeded, core removed and sliced lengthways
• 1 400g tin of chickpeas, drained and rinsed
• Juice of 1 lime
• 4 wholewheat wraps or wraps of choice
• Optional for serving: Guacamole/sliced avocado, soured Cream/yoghurt, salsa/tomatoes, sliced Lettuce, grated cheese of choice

Method

1. Peel and slice the onion into length strips, then de-core and de-seed the peppers, and slice those into strips.
2. Peel the garlic clove, and finely chop it.
3. Take a large frying pan, and add 1 tbsp olive or rapeseed oil, and set the pan on a medium heat.
4. Add the onions and garlic, and cook for 5 minutes until the onions are translucent.
5. Add the chickpeas, and a splash of water, and stir.
6. Add the peppers, and cook for another 5 minutes until the peppers are softened.
7. Add all of your spices, and stir for another 4-5 minutes to coat the chickpeas, onions and peppers in the spices.
8. You’re good to go! Serve with your wraps, and dish out the chickpea, pepper and onion mix onto your, then top with whatever additions you like, I’ve suggested quite a few above – guacamole/avocado, soured cream/yoghurt, salsa/tomatoes, lettuce and/or cheese!

Enjoy guys!  Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x