Quick, easy, filling, low-calorie (around 500 kcals per serving) and utterly, utterly delicious. All food should be able to be described this way.
This recipe originally appeared in BBC Good Food magazine, and has only been slightly changed. To make it vegan just omit the feta.
RECIPE – Serves 4
2 x 400g tins of chick peas
2 tsp olive oil
2 heaped tsp ground cumin
2 tsp smoked paprika
2 avocados, stoned, peeled and chopped
the zest and juice of a lime
a small bunch of coriander, leaves only, chopped
8 soft corn tortillas
1 small iceberg lettuce, shredded
150g feta cheese, cubed
480g jar of roasted red peppers, chopped
Preheat the oven to 220C/ fan 200C/ gas 7.
Drain the chick peas and put into a large bowl with the olive oil, cumin and paprika. Toss well until the chick peas are fully coated, then spread in a single layer on a parchment-lined baking tray. Roast for between 15 and 25 minutes, until they have the ‘bite’, crunch and texture you like. Check frequently as they can dry out just a little too much, very quickly. Shake the tray occasionally to ensure they roast evenly. Remove from the oven and season lightly, to taste.
Meanwhile, toss the chopped avocados with the lime juice and zest, and the coriander leaves.
Warm the tortillas according to the pack instructions and set the table with dishes and bowls of roasted chickpeas, avocado, lettuce, feta and roasted red peppers. Pile in and smile!