Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 14 oz canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• 2 tsp harissa spice blend
• 2 small tomatoes, cut into chunks
• 1 red onion, finely sliced
• 2 tsp red wine vinegar
• 1 avocado
• Juice of 1 lime, plus extra lime wedges to serve
• 3½ oz sour cream
• 4 corn tortillas
• Fresh coriander leaves, to serve
• Salt, to taste

Method

1. Heat the oven to 400°F. Toss the chickpeas with the olive oil, paprika, harissa and a pinch of salt, spread on a baking tray and roast for 20-25 minutes until crisp at the edges.
2. Meanwhile, combine the tomato chunks and red onion with the red wine vinegar and a pinch of salt, and set aside to lightly pickle.
3. Mash the avocado with the lime juice and salt to taste.
4. Warm the tortillas in a dry frying pan for about 30 seconds per side, or wrap in foil and warm in the oven.
5. Fill each tortilla with roasted chickpeas, the tomato and onion mixture, mashed avocado and a spoonful of sour cream. Scatter with coriander and serve with lime wedges.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).