Roasted spicy chickpeas make up the perfect vegetarian Tex-Mex treat, served with harissa cream, guacamole and pickled salsa
Prep:15 mins
Serves 2
400g can chickpeas1 tbsp olive oilpinch of smoked paprika2 tomatoes, deseeded and diced1 small red onion, finely sliced2 tbsp red wine vinegar1 avocado, stoned and peeled2 limes, juice of 1, the other cut into wedges100g soured cream2 tsp harissa4 corn tortillascoriander, roughly chopped, to serve (optional)
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines. STEP 4Put 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.
