Chickpea Fajitas

Ingredients

• 400 gchickpeas, drained and patted dry
• 1 tbspolive oil
• paprika
• 2tomatoes, small, cut into chunks
• 1red onion, finely sliced
• 2 tspred wine vinegar
• 1avocado
• 1lime, juice for guacamole; remainder cut into wedges to serve
• 100 gsour cream
• 2 tspharissa
• 4corn tortillas
• coriander, to serve, optional

Method

1. 1

   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 tray. Add the oil and paprika, toss to coat, then roast for 20–25 minutes until browned and crisp, shaking halfway through.

2. 2

   Meanwhile, put the tomatoes and red onion in a small bowl with the red wine vinegar and set aside to pickle. In another bowl, mash the avocado with a fork, leaving some chunks. Stir in the lime juice and season well.

3. 3

   Mix the soured cream with the harissa and set aside.

4. 4

   Heat a griddle pan until nearly smoking. Add the corn tortillas one at a time, charring each side until hot with griddle lines.

5. 5

   Spread a little harissa cream over each tortilla, then top with roasted chickpeas, guacamole, pickled salsa, and coriander if using. Serve with lime wedges for squeezing over.