Chickpea and Paneer Fajita

Finger Licking Good Mexican Indian Fusion Dish.

Meal boxes is how I got the idea for this recipe, the box came with wraps, spice mix, tomato sauce and instructions how to put the meal together and it says to ‘just add chicken’. So when I thought how the best way to make it vegetarian I thought of paneer as its an ingredient that absorbs flavour well just like chicken. The idea to add chickpeas if I recall correctly came from my mum.

I enjoy making dishes that suits all eaters so meat eaters add the chicken, veggie eaters add the paneer and my idea for vegan eaters is portabella mushrooms. Cut the mushrooms into thick slices and lightly brown just as the paneer and continue with the veggie version. Also change the dip for the potato wedges to one your like, my choice is sweet chilli sauce.

Ingredients:

2 tins Chickpeas

1 block Paneer

½ tin Tomatoes (chopped or whole plum)

2 white or red Onions

1 red and 1 yellow Pepper

Salt to taste

1 ½ tsp Chilli Powder

2 tsp Cumin Powder

1 pack Tortilla Wraps

Method:

1) Drain the chickpeas and cut the paneer into cubes. Shallow fry the paneer in a little oil on a medium heat but don’t leave on heat too long, just until little specks of brown marks appears on the paneer. Once browned remove off heat and leave aside.

2) Slice the onions and peppers. In a large pan heat about 2 teaspoons of oil then add in the onions and pepper and let the cooking begin on a slow heat. Add in the salt, chilli and cumin powder. Stir well and leave to cook for about 2 minutes.

3) Now add the drained chickpeas and paneer. Also add the tinned tomatoes, if whole then crush through your fingers. Stir everything together and let simmer for 5 to 7 minutes for everything to come together.

4) When ready to serve the warm your tortilla line with shredded lettuce, add your filling, scatter salsa and wrap, roll and enjoy!

Serving Suggestion: I like to have this with lightly spiced potato wedges and sour cream and chive dip.

My Style Salsa

You will need:

1 Red Onion

1 Tomato

Coriander, handful

Olive Oil, a drizzle

Juice of half Lemon

Salt and Pepper, to taste

Instructions:

1) Chop the red onion, tomatoes and coriander, finely. Chuck in a bowl, pour in drizzle of oil, juice of the half lemon and add the salt and pepper to taste.

2) Mix all together, taste and season if required. Serve on fajitas, nachos , tacos or any Mexican dish.