Chickpea Fajitas
You can never have too many main course recipes, so give Chickpea Fajitas a try. One serving contains 490 calories, 19g of protein, and 11g of fat. This recipe serves 4 and costs $1.63 per serving. Plenty of people really liked this Mexican dish. Head to the store and pick up soy sauce, olive oil, salt and pepper, and a few other things to make it today. This recipe is liked by 143 foodies and cooks. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Joanne Eats Well with Others. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 99%. Similar recipes are Roasted Chickpea Fajitas, Roasted Chickpea Fajitas with Cilantro Cashew Crema, and La Mansion’s Chicken Fajitas – Fajitas are a Tex Mex dish that everyone enjoys.
Servings: 4
Ingredients:
3 bell peppers, seeded and sliced
3 cups cooked chickpeas
3/4 cup dark beer or stout
8 (6-inch) flour tortillas
3 garlic cloves, minced
1 tbsp hot sauce
pickled jalapenos and hot sauce, for serving
2 tbsp fresh lime juice
1 tbsp olive oil
1 onion, thinly sliced
salt and black pepper, to taste
2 tbsp soy sauce
1 zucchini, quartered and sliced
Equipment:
bowl
frying pan
wok
Cooking instruction summary:
In a large bowl, combine the beer, soy sauce, lime juice, oil, hot sauce, and garlic. Pour into a large ziploc bag, along with the chickpeas, onion, bell peppers, and zucchini. Seal firmly and marinate in the fridge for at least an hour. Heat a large wok or nonstick skillet over medium-high heat. Pour the entire contents of the bag, including the marinade, into the pan. Cook for 10-12 minutes, or until veggies are heated through and tender. Toast the tortillas in a large skillet. Serve tortillas with the fajita filling, as well as pickled jalapenos and hot sauce to garnish.
Step by step:
1. In a large bowl, combine the beer, soy sauce, lime juice, oil, hot sauce, and garlic.
2. Pour into a large ziploc bag, along with the chickpeas, onion, bell peppers, and zucchini. Seal firmly and marinate in the fridge for at least an hour.
3. Heat a large wok or nonstick skillet over medium-high heat.
4. Pour the entire contents of the bag, including the marinade, into the pan. Cook for 10-12 minutes, or until veggies are heated through and tender. Toast the tortillas in a large skillet.
5. Serve tortillas with the fajita filling, as well as pickled jalapenos and hot sauce to garnish.
Nutrition Information:
covered percent of daily need
