Prepare the chickpeas: Place the drained and dried chickpeas in a large bowl. Using a potato masher or the bottom of a sturdy jar, smash them until they are mostly broken down but still have some larger chunks for texture. You want them to look a bit like a rough, chunky paste. The mixture should feel uneven and craggy under the masher, with some whole beans remaining.

Season the smash: Drizzle 2 tablespoons of the olive oil over the smashed chickpeas, then add the smoked paprika, cumin, garlic powder, salt, and pepper. Stir everything together until the spices are evenly distributed. The colour will deepen to a warm, brick-red hue, and the aroma of the toasted spices will be wonderfully fragrant.

Pan-fry until golden: Heat the remaining 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. When the oil shimmers and a tiny piece of chickpea sizzles on contact, spoon the smashed chickpea mixture into the pan. Spread it out into an even layer. Let it cook undisturbed for 4-5 minutes. You'll hear a steady, gentle sizzle, and the bottom should turn a deep, golden brown. The edges will look lacy and crispy.

Add the chili crisp: Flip the chickpea mixture in sections and stir it around. Drizzle the chili crisp over the top and toss to coat everything. Continue cooking for another 3-4 minutes, stirring occasionally, until the entire mixture is crispy and glistening. The chili crisp will release its signature spicy, garlicky aroma, and the chickpeas will have a glossy, slightly sticky finish.

Warm the tortillas: While the chickpeas finish cooking, warm your tortillas. You can do this directly over a gas flame for 15-20 seconds per side until lightly charred and pliable, or in a dry frying pan over medium heat for about 30 seconds each side. The tortillas should become soft and supple, with a few toasty brown spots.

Assemble your tacos: Divide the crispy chickpea mixture among the warm tortillas. Top with sliced avocado, radishes, a generous sprinkle of fresh coriander, and a squeeze of lime juice. If using, add a dollop of yogurt and an extra drizzle of chili crisp. Each taco should be a vibrant stack of colours and textures — creamy green avocado, bright white radish, and the deep, rich brown of the chickpeas.