Chickpea Fajitas

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.