Step 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.

Step 3

Mix the soured cream with the harissa and set aside.

Step 4

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

Step 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.