Crispy Chickpea Tacos | Avocado Cream

Place the canned chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Then pat dry with paper towels.

Heat 2 tbsp of olive oil in a pan. Add the chickpeas and fry over medium to high heat for about 8-10 minutes until crispy. Season with 1 tsp of smoked paprika, a pinch of salt and pepper, and toss well.

For the avocado cream, mash the avocado flesh with a fork. Stir in 100 g of sour cream and the juice of half a lime. Season to taste with salt and pepper.