This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas
Prep:20 mins
Serves 4
2 x 400g cans chickpeas2 tsp olive oil2 tsp ground cumin2 tsp smoked paprika2 avocados, stoned, peeled and choppedjuice 1 limesmall pack coriander, chopped8 soft corn tortillas1 small iceberg lettuce, shredded150g pot natural yogurt480g jar roasted red peppers, chopped
STEP 1Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.STEP 2Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.
