3 x 400g canned chickpeas, drained (240g each when drained)
5tsp fajita spice (or your preferred Mexican-style combination of spices)
Black pepper
1tsp cooking oil
250g cherry tomatoes
3tbsp fresh coriander
3 spring onions
50g cheddar cheese, finely grated
Guacamole or sour cream, to serve (optional)
Preheat the oven to 375°F.
In a bowl, combine the drained chickpeas with the fajita spice, oil and plenty of black pepper. Mix well. Lay them out evenly on a baking tray, in one layer if possible.
Separate the tomatoes into two piles, and set one half aside. Take one half of the tomatoes (around 125g, but it doesn’t need to be accurate), and halve each tomato. Nestle them amongst the chickpeas, and roast for around 30 minutes, stirring halfway.
While the chickpeas and tomatoes are roasting, prepare the vegetables and grate the cheese. Roughly chop the coriander, slice the spring onions, and finely dice the remaining tomatoes.
When the chickpeas have finished roasting, transfer them to a large bowl, and add the cheese, followed by the tomatoes, spring onions and coriander. Mix well, and serve immediately, with guacamole or sour cream if desired.
