Chickpeas Fajita Bowl

Ingredients

• Olive oil 2 tbsp
• Red onion 1 medium
• Bell peppers (mixed colours) 2 medium
• Garlic cloves 2
• Chickpeas (canned) 1 x 400g can
• Smoked paprika 1 tsp
• Cumin powder 1 tsp
• Chilli powder (or to taste) 1/2 tsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• Lime 1/2
• For Serving (Optional)
• Cooked rice or quinoa to serve
• Avocado 1/2, sliced
• Salsa a dollop
• Fresh coriander a handful, chopped

Method

1. Drain and rinse the chickpeas.
2. Slice the red onion and bell peppers into thin strips. Mince the garlic.
3. Heat the olive oil in a large frying pan or wok over a medium-high heat. Add the onion and peppers and stir-fry for 5-7 minutes until softened.
4. Add the minced garlic, drained chickpeas, smoked paprika, cumin, chilli powder, salt, and black pepper to the pan. Stir well to coat everything.
5. Cook for another 5-8 minutes, stirring occasionally, until the chickpeas are heated through and slightly golden, and the vegetables are tender-crisp.
6. Squeeze the juice of half a lime over the mixture and stir.
7. Serve the chickpea fajita mixture hot over cooked rice or quinoa, topped with sliced avocado, salsa, and fresh coriander, if desired.