Vegie and chickpea fajitas

Serves: 4

Time to make: 20 mins

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 small head cauliflower, cut in small florets
2 cloves garlic, crushed
1 large carrot, grated
400g can no-added-salt chopped tomatoes
2 tablespoons tomato paste
400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
½ cup water
½ cup chopped fresh flat-leaf parsley
2 cups baby spinach, to serve
4 wholegrain tortillas, warmed
hot chilli sauce, to serve

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Instructions

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1 Place oil in a large saucepan over medium-high heat. Gently cook onion for 5 minutes, or until soft. Stir in cauliflower and cook for 3–4 minutes over high heat, or until cauliflower is light golden. Add garlic and carrot to pan and cook for 1 minute. Add tomatoes, tomato paste, chickpeas and water and bring to the boil. Reduce heat to low and simmer, covered, for 10–12 minutes, or until cauliflower is tender. Stir through parsley.

2 Serve vege mixture with baby spinach, tortillas and chilli sauce.

Variations

Make it vegan: Check tortillas, chilli sauce and tomato paste are vegan.

Make it gluten free: Check tortillas, chilli sauce and tomato paste are gluten free.

Nutrition Info (per serve)

Calories 389 cal

Kilojoules 1630 kJ

Protein 17 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 21 g

Dietary fibre 14 g

Sodium 440 mg

Calcium 170 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.