- 400g can chickpeas
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- pinch of smoked paprika
- 2 tomatoes, deseeded and diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 small red onion, finely sliced
- 2 tbsp red wine vinegar
- 1 avocado, stoned and peeled
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 limes, juice of 1, the other cut into wedges
The same shape, but smaller than…
- 100g soured cream
- 2 tsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 4 corn tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- coriander, roughly chopped, to serve (optional)
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.