real food. real life.
I'm just going to let the pictures do the talking here. I got a little photo happy with this delicious meal. Also, I'm off to eat the leftovers for lunch. It is super super yummy. Light, spicy, and filled with flavour. Enjoy!
Spiced Chickpea Fajitas
Time: 10 minutes!!
1 can chickpeas, rinsed
1-2 cloves garlic, minced
juice of 1 lime
1 tsp maple syrup
1-2 tsp cumin, chili powder
1/4 tsp salt
few shakes of black pepper and cilantro
1 red pepper, sliced into strips
1 onion, sliced into strips
1-3 mushrooms, chopped
1 cup uncooked brown rice
1 cup water
tsp each: garlic powder, onion powder, cumin, chili, paprika
sprinkle of salt
*Add spices to water, bring to a boil, reduce heat to low, add rice, cover and let sit for 20-40 minutes, or according to package.
2 tbsp Vegan Soy-free Butter
1 tbsp Flour
1 tsp-ish each: garlic powder, onion powder, chili, cumin, paprika
1/8 tsp each cayenne pepper, salt, pepper
1 3/4 cup vegetable broth
1 small can tomato paste
*Melt butter over medium heat, add flour. Whisk together, add spices until fragrant. Add broth and tomato paste and whisk until thoroughly combined. Reduce heat once it starts to thicken after a couple minutes.
Fresh Corn or Flour Tortillas (Here's a recipe for the ones we make!)
Chopped fresh tomatoes, lettuce, green onion, salsa, avocado, guacamole
What to do:
1) Add chickpeas, spices, lime juice, maple syrup and garlic to a pan over medium heat. Stir to combine and heat thoroughly until fragrant.
2) Remove from heat and transfer to a dish, or leave on heat and add in onion, mushroom, and red pepper. Add just a splash of oil or water to loosen up the flavour left behind. Stir and cook over medium heat, until glistening and just a touch softer, but still with a crunch. Remove from heat.
3) Assemble fajitas! We put in ours tonight: spiced chickpeas, spiced rice, sauteed peppers/onion/mushroom, tomato, lettuce, green onion, and enchilada sauce. YUUUUM!