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.
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
corn, cheese or cheeze, rice, refried beans
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.
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.
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