Chickpea Fajitas

Preheat your oven to 200°C (180°C fan/gas 6) and line a baking tray with foil. Drain the chickpeas well, pat them dry, then spread them onto the prepared tray. Drizzle with olive oil and sprinkle with paprika, toss to coat evenly. Roast for 20-25 minutes until browned and crisp, shaking the tray halfway through cooking.

While the chickpeas are roasting, prepare the pickled salsa. In a small bowl, combine the chopped tomatoes and finely sliced red onion. Add the red wine vinegar and set aside to allow the flavors to meld.

In another bowl, prepare the guacamole. Mash the avocado with a fork, leaving some larger chunks for texture. Stir in the juice from one lime and season well with salt and pepper to taste.

Mix the sour cream with the harissa in a small bowl. Stir until well combined and set aside until you are ready to serve the fajitas.

Heat a griddle pan over high heat until it is nearly smoking. Add the corn tortillas one at a time, charring each side briefly until they are hot and have distinct griddle lines. Keep them warm as you cook the others.

Once all components are ready, arrange them on the table for assembly. Spread a little harissa cream over each warm tortilla, then top with the roasted chickpeas, guacamole, pickled salsa, and fresh coriander, if desired. Serve immediately with the lime wedges for squeezing over.