Ingredients
Chickpeas400g
corn tortillas4
olive oil1 tbsp
paprikapinch
Tomatoes2 small, cut into chunks
Red Onions1, finely sliced
Red Wine Vinegar2 tsp
Avocado1
LimeJuice of 1
Sour cream100g
Harissa Spice2 tsp
corianderto serve
Saltto taste
black pepperto taste
Instructions
Steps
- Preheat your oven to 200°C (180°C fan) or gas mark 6, and line a baking tray with foil.
- Drain and pat dry chickpeas, then place them onto the prepared baking tray. Drizzle with olive oil and a pinch of paprika, tossing to coat evenly. Roast for 20-25 minutes until browned and crispy, shaking the tray halfway through.
- While the chickpeas roast, combine tomatoes and red onion in a bowl with red wine vinegar and let them pickle for a while.
- In another bowl, mash avocado with a fork, leaving some chunks, and mix in the juice of 1 lime. Season to taste.
- In a small bowl, mix sour cream with harissa spice and set aside.
- Heat a griddle pan until it's nearly smoking. Warm each corn tortilla one at a time, charring both sides until hot and marked with griddle lines.
- Serve everything at the table for assembling: spread some harissa cream on each tortilla, then top with roasted chickpeas, guacamole, pickled salsa, and fresh coriander. Include lime wedges for squeezing on top.