Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.