Chickpea Fajitas

• chickpeas↗400g can g
• olive oil↗1 tbsp tbsp
• smoked paprika↗pinch of pinch
• tomatoes↗2

  seedless, diced

• small red onion↗1

  thinly sliced

• red wine vinegar↗2 tbsp tbsp
• avocado↗1

  pitted and peeled

• limes↗2

  juice of 1, the other cut into wedges

• sour cream↗100g g
• harissa2 tsp tsp
• corn tortillas↗4
• coriander↗

  coarsely chopped, for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection/gas 6) and line a baking tray with foil. Drain the chickpeas, pat them dry and spread them on the prepared tray. Add olive oil and smoked paprika, toss to coat, then roast for 20‑25 minutes until golden and crisp, shaking once during cooking.

2. 2

   Meanwhile, place the tomatoes and red onion in a small bowl with the vinegar and set aside to marinate. Put the avocado in another bowl and mash with a fork, leaving a few larger pieces. Add lime juice and season well. Mix the sour cream with harissa and set aside for serving.

3. 3

   Heat a grill pan until almost smoking. Add the corn tortillas one by one, toasting each side until characteristic grill marks appear.

4. 4

   Lay everything out and assemble the fajitas: spread a little harissa cream on a tortilla, add the roasted chickpeas, guacamole, pickled salsa and cilantro if desired. Serve with lime wedges for squeezing.