Chickpea Fajitas
If you are looking for a reliable vegetarian recipe, this Chickpea Fajitas is one to keep: 13 ingredients, 4 simple steps, ready in roughly under an hour. It carries a gentle kick; dial the heat up or down to suit the table. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 400 g Chickpeas
- 1 Tblsp Olive Oil
- Paprika
- 2 small Cut chunks Tomatoes
- 1 Finely diced Red Onions
- 2 tsp Red Wine Vinegar
- 1 Avocado
- Juice of 1 Lime
- Lime
- 100 g Sour Cream
- 2 tsp Harissa Spice
- 4 Corn tortillas
- To serve Coriander
Method
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.
- Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.
- Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines.
- Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.
Tips for the best Chickpea Fajitas
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the chickpea come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve with warm tortillas, lime wedges, and fresh coriander.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for chickpeas?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is Chickpea Fajitas vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Can I make Chickpea Fajitas ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chickpea Fajitas recipe medium to make?
It is rated medium: 13 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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