Chickpea Fajitas

Ingredients

• 1 400g — Chickpeas
• 1 tblsp — Olive Oil
• 1 pinch — Paprika
• 2 small cut chunks — Tomatoes
• 1 finely sliced — Red Onions
• 2 tsp — Red Wine Vinegar
• 1 pcs — Avocado
• 1 Juice of 1 — Lime
• 1 Chopped — Lime
• 1 100g — Sour Cream
• 2 tsp — Harissa Spice
• 4 pcs — corn tortillas
• 1 to serve — Coriander

Steps

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

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