Chickpea Fajitas

Ingredients

• 15 oz chickpeas
• 1 tbsp olive oil
• ¼ tsp paprika
• 1½ cup tomatoes
• 1 small red onion
• 2 tsp red wine vinegar
• 1 avocado
• 1 lime
• ½ cup sour cream
• 2 tsp harissa spice
• 8 corn tortillas
• ¼ cup fresh cilantro (optional)

Steps

1. Preheat oven to 400F (200C). Line a baking tray with foil. Drain and pat chickpeas dry, then toss with olive oil and paprika on the tray. Roast for 20-25 minutes, shaking halfway, until browned and crisp.
2. While chickpeas roast, finely slice the red onion and chop the tomatoes. Combine them in a small bowl with red wine vinegar and set aside to pickle.
3. In another bowl, mash the avocado with a fork, leaving some chunks. Stir in the juice of half a lime and season with salt and pepper.
4. In a third bowl, mix the sour cream with harissa spice.
5. Heat a griddle pan over high heat until nearly smoking. Warm tortillas one at a time, charring each side for about 30 seconds.
6. Assemble fajitas: spread harissa cream on a warm tortilla, top with roasted chickpeas, guacamole, pickled salsa, and fresh cilantro, if desired. Serve with lime wedges.