Chickpea Fajitas

Name: Chickpea Fajitas
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 400g Chickpeas; 1 tblsp Olive Oil; pinch Paprika; 2 small cut chunks Tomatoes; 1 finely sliced Red Onions; 2 tsp Red Wine Vinegar; 1 Avocado; Juice of 1 Lime; Chopped Lime; 100g Sour Cream; 2 tsp Harissa Spice; 4 Corn Tortillas; to serve Coriander

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Mexican flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 46 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 42 min total

400g Chickpeas
1 tblsp Olive Oil
pinch Paprika
2 small cut chunks Tomatoes
1 finely sliced Red Onions
2 tsp Red Wine Vinegar
1 Avocado
Juice of 1 Lime
Chopped Lime
100g Sour Cream
2 tsp Harissa Spice
4 Corn Tortillas
to serve Coriander

Step-by-step instructions

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.

Why this works on a weeknight

Chickpea Fajitas lands at about 42 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chickpea Fajitas actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Vegetarian Mexican Vegetarian