Chickpea Fajitas Recipe

Preheat your oven to 200°C (180°C fan/gas 6) and line a baking tray with foil. Drain the chickpeas, pat them thoroughly dry, then spread them onto the prepared tray.

Drizzle with the olive oil, sprinkle with paprika, and toss to coat everything evenly. Roast for 20 to 25 minutes, until the chickpeas are browned and crisp, giving the tray a good shake halfway through cooking to ensure even browning.

While the chickpeas roast, combine the chopped tomatoes and sliced red onion in a small bowl with the red wine vinegar; set this aside to quick-pickle. In a separate bowl, mash the avocado with a fork, leaving some larger chunks for texture. Stir in the lime juice and season well with salt and pepper.

Finally, mix the sour cream with the harissa spice until well combined. Set all these components aside until you're ready to assemble.