Step 1

Finely chop the onion and set aside. Wash and dry the cilantro, picking off just the leaves, chop finely.

Step 2

Mince the garlic.

Step 3

Cut the avocado in half and remove the pit. Thinly slice lengthwise. Leave in the shell and flip cut side down until just ready to serve to preserve freshness.

Step 4

Chop off the stem and slice the pepper in half lengthwise. Remove the seeds and veins. Slice thinly crosswise.

Step 5

In a large pan, heat 2 tbsp. oil on medium high. Add the chickpeas. Cook for 2 minutes, swirling the pan regularly to distribute the oil and brown the chickpeas.

Step 6

Reduce heat to medium and add the green pepper, garlic, paprika, oregano, and cumin.

Step 7

Cook for 5 minutes, stirring regularly.

Step 8

Add the broth and stir to pick up all the flavors from the bottom of the pan. Cook until liquid is reduced by more than half, about 3 minutes. Add the salt. Stir in and taste to adjust.

Step 9

Set the chickpea mixture aside.

Step 10

Heat a large cast iron pan or griddle over medium low. Add about 1 tbsp. oil, spreading around to evenly coat the pan.

Step 11

Cook the tortillas 1 or 2 at a time for about 1 minute per side until just a little coloured and crispy in spots. Repeat with remaining tortillas, adding more oil as needed.

Step 12

Fill the tortillas with about 2 tbsp of chickpea mixture. Add a few slices of avocado and about 1 tbsp of minced red onion. Sprinkle with chopped cilantro and a squeeze of lime juice.

Step 13

Serve immediately.