Vege and chickpea fajitas
Serves: 4
Time to make: 20 mins
Total cost: $14.00 / $3.50 per serve
(at time of publication)
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 chickpeas, 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
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.
3 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 389cal
-
Kilojoules 1630kJ
-
Protein 17g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 50g
-
–Sugars 21g
-
Dietary fibre 14g
-
Sodium 440mg
-
Calcium 170mg
-
Iron 5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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