Chickpea Fajitas

Ingredients

• 14 ozchickpeas, 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
• 3 1/2 ozsour cream
• 2 tspharissa
• 4corn tortillas
• coriander, to serve, optional

Method

1. 1

   Heat the oven to 400°F/350°F fan/gas 6 and line a baking sheet with foil. Tip the drained, dried chickpeas onto it, toss them with the olive oil and paprika, and roast for 20–25 minutes, shaking the tray once halfway, until they are dark and crunchy.

2. 2

   While they roast, put the tomato chunks and sliced red onion in a small bowl with the red wine vinegar and a pinch of salt. Leave it to sit; the onion softens and turns pink as it pickles.

3. 3

   Mash the avocado in another bowl with a fork, keeping it coarse rather than smooth. Squeeze in the lime juice, season well, and set it aside.

4. 4

   Stir the harissa into the sour cream until it turns a streaky orange.

5. 5

   Get a grill pan almost smoking and lay the tortillas on one at a time, turning once, until each side is hot and marked with dark lines.

6. 6

   Put everything on the table and let people build their own: harissa cream on the tortilla first, then chickpeas, guacamole, the pickled tomato and onion, and coriander if you have it. Hand round lime wedges for squeezing.