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:

Quickview
490k Calories
18g Protein
11g Total Fat
77g Carbs
70% Health Score
Limit These
Calories
490k
25%

Fat
11g
17%

  Saturated Fat
1g
12%

Carbohydrates
77g
26%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
1216mg
53%

Alcohol
1g
10%

Get Enough Of These
Protein
18g
38%

Vitamin C
131mg
160%

Manganese
1mg
94%

Folate
348µg
87%

Vitamin A
2935IU
59%

Fiber
13g
55%

Phosphorus
393mg
39%

Iron
6mg
36%

Vitamin B1
0.54mg
36%

Vitamin B6
0.65mg
32%

Copper
0.57mg
29%

Selenium
19µg
28%

Magnesium
100mg
25%

Potassium
859mg
25%

Vitamin B3
4mg
23%

Vitamin B2
0.32mg
19%

Zinc
2mg
18%

Vitamin E
2mg
17%

Calcium
153mg
15%

Vitamin K
15µg
15%

Vitamin B5
0.95mg
9%

covered percent of daily need
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