Tropical Chickpea Fajitas with Zesty Yogurt Dipping Sauce

A tropical twist on the classic Mexican fajita!


To make the Roasted Chickpeas:

    •    2 teaspoons chili powder
    •    1 1/2 teaspoon ground cumin
    •    1 teaspoon sea salt
    •    1 tablespoon fresh lime juice
    •    2 tablespoons water
    •    3 1/2 cups cooked chickpeas, drained

For the Fajitas:

    •    1 tablespoon ghee
    •    2 cups cabbage (cut into long slices)
    •    2 carrots (cut into long slices)
    •    2 zucchini (cut into large chunks)
    •    3 peeled tomatoes, chopped
    •    1 green mango, chopped
    •    2 tablespoon chopped fresh ginger
    •    2 chilies your choice
    •    1 teaspoon ground cumin
    •    Salt and pepper, to taste
    •    Juice of 1 large lime
    •    1/3 cup chopped cilantro

For serving:

    •    Flour tortillas or whole wheat  large chapatis
    •    Diced fresh tomatoes

Zesty Yogurt Dipping Sauce recipe is here in this link.

To roast the chickpeas: preheat oven to 400 degrees. In a medium bowl, combine chili powder, cumin, salt, lime juice and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet that has been sprayed with cooking spray. Bake for 20 minutes, stirring once during cooking, until chickpeas are slightly crispy.

While the chickpeas are roasting, in a large skillet, heat ghee over medium high heat. Add ginger and chili. Cook for a minute then add the harder veggies, carrots and cabbage. Cook for 5 minutes. Then add remaining veggies.

In a small bowl, combine cumin, salt, pepper and lime juice. Pour mixture over vegetables and cook for another 5 minutes, or until vegetables are tender but not too cooked. Stir in the roasted chickpeas and fresh cilantro.

Spoon roasted chickpea and vegetable mixture evenly down the centers of warm tortillas, and garnish with fresh tomatoes and Zesty Yogurt Dipping Sauce. Roll up tortillas and your ready to offer to Kṛṣṇa with love and devotion!