Go Back
–+ servings
Print

Chorizo-Spiced Chickpea Fajita Pitas

Spice up your taco night with this recipe for Chorizo-Spiced Chickpea Fajita Pitas! Switch out that boring old tortilla for pita and fill them with smoky chorizo-spiced chickpeas!
Course Main
Cuisine Vegetarian
Servings 2 Servings
Author Shelly Westerhausen

Ingredients

For the chickpeas:

  • 1 can chickpeas , rinsed, or 1 1/2 cups fresh chickpeas
  • 1 tsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp smoked ground paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground oregano
  • 1/2 tsp sea salt
  • 1 bay leaf , ground up in a mortar & pestle (optional)
  • dash of pepper

For the Vegetables:

  • 1 Tbsp olive oil
  • 1 bell pepper cut into strips (I used a part of several different colors so it would feel more festive)
  • 1 onion , sliced
  • Salt / Pepper , to taste
  • 4 Pita , warmed

Other optional toppings:

  • Yogurt or sour cream (omit if vegan)
  • Tomato slices or salsa
  • Cilantro or microgreens

Instructions

  1. For the chickpeas: Preheat oven 450 degrees and line a baking sheet with parchment paper.
  2. Transfer chickpeas to a small mixing bowl and coat the 1 tsp olive oil and vinegar.
  3. In another small dish, whisk together paprika, cumin, chili powder, coriander, salt, bay leaf (if using), and pepper.
  4. Pour spice mixture over chickpeas and toss to coat.
  5. Transfer to a baking sheet and cook for 20-25 minutes or until crispy, tossing halfway through.
  6. For the vegetables: Heat 1 Tbsp olive oil in a medium skillet over medium heat. Add bell pepper and onions and saute until softened, 7 to 10 minutes.
  7. Remove from heat and season with salt and pepper.
  8. To assemble: Divide the chickpeas and veggies evenly between 4 pitas and add desired toppings. Serve right away.