Day 165.
I love fajitas. The sizzle when it comes to your table and that yummy smell of the caramelized vegetables send my senses into overdrive. But, the meatless versions at the restaurant don’t have a lot of protein. Sometimes they come with refried beans (which are always suspicious as they are sometimes made with lard). But I like to mix some protein into my homemade version. So, after hearing a lot of vegetarians talk about subbing chickpeas in for chicken recipes, I decided to try it a bit more often.
Chickpea Fajitas
Ingredients
Olive oil
3 cloves garlic, minced
1 medium onion, sliced in rings
4 bell peppers, sliced in rings
4 ounces mushrooms, sliced
2 cups chickpeas
1/4 cup hot sauce
1 cup Vegetable Broth
1 tablespoon cornstarch
1-2 tablespoons taco seasoning, homemade
House seasoning, to taste
Optional add-ins:
corn, cheese or cheeze, rice, refried beans
Directions
Brown onion and garlic. Add remaining ingredients, dissolving cornstarch in vegetable broth before adding. Cover and cook over medium heat for 15-20 minutes until peppers reach desired tenderness.
Serve with tortillas and desired add-ins.
Results
Mmm. The kids and I loved this. My husband loved the vegetables and seemed to tolerate the chickpeas pretty well. I only did 1 tablespoon of taco seasoning, but added a bit more to the adult portions.
This post is shared at·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Souland Tasty Tuesday.
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
I'm gonna have to give this a try. I'm predicting I'll love it and so will one kid, another kid will suddenly have a reason to run an errand, the third kid will refuse, and my husband will "tolerate the chickpeas". But I"m still gonna try it! Thanks for the recipe.
This looks good! Thanks for sharing on Recipe of the Week blog hop!
I love this idea! I have made vegetarian fajitas before, but as you say, it's hard to think of what protein to use. Chickpeas sound fantastic. Thank you for sharing another wonderful recipe with the Hearth and Soul blog hop!
My daughter is a vegan/vegetarian and meals can be difficult- often feel like a short order cook. Fajitas are perfect. I cook seitan or one of the quorn products for her, a meat for the rest of the family, and a big pan of sauteed vegs such as onions, peppers, tomatoes. We all share the vegetarian sour cream. Quick yummy supper.