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Heat the oil in a large skillet or frying pan over medium-high heat. Add the onion and cook, stirring frequently, until it begins to brown, about 5 minutes. Add the peppers and garlic and cook for another 5 minutes.
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Add the tomato sauce, chickpeas, and spices to the skillet, and cook, stirring frequently, until the mixture is hot and bubbly, about 10 minutes.
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To serve, place two tortillas on a plate and top with a large spoonful of the chickpea mixture. Top with the avocado slices and chopped cilantro.