Sheet Pan Chickpea Fajitas

Ingredients

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  Table

  1 tsp or 6g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

Directions

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Slice the bell peppers and onion into thin strips. Arrange them on the baking sheet along with the chickpeas.
3. Drizzle olive oil over the mixture and sprinkle with chili powder, garlic powder, cumin, and salt. Toss to coat evenly and spread in a single layer.
4. Roast in the oven for 10 minutes, then remove and toss the vegetables. Roast for an additional 10 minutes.
5. Serve the roasted vegetables and chickpeas with warmed corn tortillas, garnished with fresh cilantro and hot sauce.

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