It’s the first day of fall! I always thought that this happened in October, but as it turns out it’s today. At least the weather seems to be more autumn-like now, after almost an entire week of temperatures in the mid-20’s. Anyways…
But now it’s time to get on track, and get back to some healthier food making, so that’s why I want to share with you this yummy vegetarian fajita recipe. I know some of you out there are probably thinking, “What?! How can you make tasty fajitas with no meat?” The answer is to do something I had never tried before…roasting chickpeas. Roasting them makes the chickpeas go kind of crispy on the outside, and achieve an intensity of flavour from various spices that I didn’t think was possible. Plus the addition of mushrooms to the mix gives the fajitas a more “meaty” flavour.
First, you start by covering your chickpeas with loads of spices and lime juice.
Then you put them in the oven and they come out looking like this:
You cook your peppers, onion, and mushrooms,
Then mix it all together, put it in a tortilla, top it with some dollops of sour cream (and slices of avocado if you’re into that sort of thing), and eat!
Roasted Chickpea Fajitas:
(Adapted from Two Peas and Their Pod)
To make roasted chickpeas:
2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp ground cumin
1 tsp sea salt
1 Tbsp fresh lime juice
2 Tbsp water
2 cups canned chickpeas, drained and rinsed
For the fajitas:
1 Tbsp olive oil
1 onion, sliced
1 clove garlic, minced
2 bell peppers (I used one red and one yellow)
2 cups sliced mushrooms
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp oregano
Salt and pepper, to taste
3 Tbsp fresh lime juice
1/3 cup chopped cilantro (I left this out because I’m not that fond of the stuff)
Light sour cream
1. To roast the chickpeas: preheat oven to 400 F. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice, and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.
2. While the chickpeas are roasting, in a large skillet, heat oil over medium high heat. Add onions, garlic, and mushrooms. Cook for 5 minutes.
3. In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and lime juice. Pour mixture over vegetables, add peppers*, and cook for another 5 minutes, or until vegetables are tender. Stir in the roasted chickpeas and fresh cilantro (if using).
4. Spoon chickpea and veggie mixture evenly down the centres of warm tortillas, and garnish with the toppings of your choice. Roll up tortillas and serve immediately.
* I like my peppers to be crisp, but if you like yours more on the soft side, add them with the onions garlic, and mushrooms.