Ingredients

• 400g chickpeas, drained
• 1 tbsp olive oil
• pinch paprika
• 2 small tomatoes, cut into chunks
• 1 red onion, finely sliced
• 2 tsp red wine vinegar
• 1 avocado
• 1 lime, juiced (plus wedges to serve)
• 100g sour cream
• 2 tsp harissa spice
• 4 corn tortillas
• coriander, to serve

Instructions

1. Heat the oven to 200C/180C fan/gas 6 and line a baking tray with foil. Pat the drained chickpeas dry and tip onto the tray.
2. Toss the chickpeas with the oil and paprika, then roast for 20-25 minutes until browned and crisp, shaking the tray halfway through.
3. Meanwhile, combine the tomatoes, onion and vinegar in a small bowl and set aside to lightly pickle.
4. Mash the avocado in another bowl, keeping some chunky texture. Stir in the lime juice and season well.
5. Mix the sour cream with the harissa and set aside.
6. Heat a griddle pan until almost smoking. Char the tortillas one at a time on each side until hot and marked.
7. Bring everything to the table. Spread harissa cream over each tortilla, top with chickpeas, guacamole, pickled salsa and coriander, and serve with lime wedges.