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

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.

Mince the garlic.

Chop off the stem and slice the jalapeno in half lengthwise. Remove the seeds and veins (leave in for a spicy taco filling). Slice thinly crosswise.

In a large pan, heat 2 tbsp/30ml on a medium-high heat. Add the chickpeas. Cook for 2 minutes, swirling the pan regularly to distribute the oil and brown the chickpeas.

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

Cook for 5 minutes, stirring regularly.

Add the broth and stir to pick up all the flavours 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.

Set the chickpea mixture aside.

Heat a large skillet, cast iron pan or griddle over medium low. Add about 1 tbsp/15ml olive oil, spreading around to evenly coat the pan.

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

Fill the warm 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.

Serve immediately.