Roasted Chickpea & Veggie Tacos

While the pumpkin is roasting, drain and rinse the chickpeas. Pat the chickpeas dry using a tea towel or paper towel. Place the chickpeas and Mexican Fiesta spice blend in a medium bowl. Season with salt and pepper and drizzle with olive oil. Toss to coat. Transfer to the second oven tray lined with baking paper and roast for 10-12 minutes, or until browned and crisp. Once cooked, combine the pumpkin and chickpeas in a medium bowl.

While the pumpkin and chickpeas are cooking, drain the tinned sweetcorn. Heat a medium frying pan over a high heat. Add the corn kernels and cook for 3-5 minutes, tossing occasionally, or until lightly charred.

Finely chop the coriander (reserve a few leaves for garnish!). Deseed and finely chop the long red chilli (if using). TIP: Some like it hot but if not just hold back on the chilli. Combine the coriander, long red chilli and mayonnaise in a medium bowl. Season to taste with salt and pepper and loosen with water (2 tsp for 2 people / 1 tbs for 4 people). Mix well. Roughly chop the cos lettuce.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave in 10 second bursts, or until warmed through.