Turning over a new leaf. Again.

And so comes January.

The promises to:
get fit
give up smoking
learn a new language
Stop eating ice cream from the tub
Get out of bed before 1pm on Sundays

And before you know it (or January 2nd, whatever comes first), you’ve fallen off the wagon. But it’s ok, because it’s not your fault. Something happened, you’re totally going to start again on Monday. Next Monday. Next next Monday.

If you’ve seemingly managing to actually hold true this time, well, good for you!

After last week’s epic binge out on decadent dinners and desserts, here’s where we’re at.
Jeans are no longer our friends.
That noise you hear when you ‘run’? That’s body parts slapping together that usually wouldn’t.
You’re starting to imagine people are talking about food, when they’re not. That’s just me? Oh. Well, this just got awkward. I could have sworn you just said cheeseburger.

In the interest of attempting to rectify last week’s binge session, I present to you, roasted chickpea fajitas.
Because as the boys I used to live with used to tell me, everything tastes better in wrap from.
I’m still warming to this idea of meals without meat. But this recipe, I swear on my collection of dinosaurs, you don’t notice meat is missing. It’s filling, the spices smell ah-may-zing while cooking, and I was completely satisfied afterwards in a way that salad normally fails me.

Of course, if you really need meat (and there’s nothing wrong with that), thin beef strips thrown in the pan with vegetables would come up beautifully.
But before you do that, promise me you’ll try. Puhleaaaaase?

Roasted Chickpea Fajitas

Adapted from twopeasandtheirpod
Serves 4

To make the Roasted Chickpeas:
1 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
400g can of chickpeas, drained and rinsed

For the Fajitas:
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, minced
1 red capsicum, sliced
200g sliced mushrooms
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper, to taste
Juice of 1 large lime
1/3 cup chopped coriander

For serving:
Flour tortillas
Diced tomatoes
Grated cheese
Avocado slices
Sour cream
Lime wedges

1. To roast the chickpeas: preheat an oven to 200*c. In a medium bowl, combine chili powder, garlic powder, onion powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas in a baking tray that has been lined with foil. Bake for 25-30 minutes, stirring once during cooking, until chickpeas are slightly crispy.

2. While the chickpeas are roasting, in a large pan, heat oil over medium high heat. Add onions, garlic, capsicum, 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 and cook for another 5 minutes, or until vegetables are tender. Stir in the roasted chickpeas and fresh coriander.

4. Spoon roasted chickpea and vegetable mixture evenly down the centers of warm tortillas, and garnish with tomatoes, cheese, and sour cream. Roll up tortillas, and serve immediately.

I ate the leftovers at work the next day, thrown in the sandwich press, and they were still delicious. Food win.

The boys were right, everything does taste better in wrap form.


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