Chickpea Fajitas

• 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

Preparation

1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil.
2. Drain the chickpeas, pat dry and tip onto the prepared baking tray.
3. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.
4. Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle.
5. Put the avocado in another bowl and mash with a fork, leaving some larger chunks.
6. Stir in the lime juice and season well.
7. Mix the soured cream with the harissa and set aside until ready to serve.
8. Heat a griddle pan until nearly smoking.
9. Add the tortillas , one at a time, charring each side until hot with griddle lines.
10. 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.
11. Serve with the lime wedges for squeezing over.