Vegetarian

Preheat oven to 400°F and line a baking tray with foil.
Drain and pat the chickpeas dry, toss with olive oil and paprika on the tray, then roast until browned and crisp, shaking halfway
Combine the tomatoes and sliced red onion with red wine vinegar in a bowl and set aside to pickle
Mash the avocado with a fork, stir in lime juice and season to make the guacamole
Mix the sour cream with the harissa spice and set aside
Heat a griddle pan until nearly smoking and char the corn tortillas on both sides
Assemble the fajitas: spread harissa cream on a tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, and serve with lime wedges