Instruction

• 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
• 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
• Heat a griddle pan until nearly smoking
• Add the tortillas , one at a time, charring each side until hot with griddle lines
• 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