Pat the rinsed chickpeas very dry with a paper towel. This ensures they crisp up rather than steam.

Heat 1 tablespoon of olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Add the sliced peppers and onions. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and charred at the edges. Remove vegetables from the pan and set aside.

In the same pan, add the remaining 1 tablespoon of olive oil. Add the chickpeas, minced garlic, cumin, smoked paprika, and salt. Sauté for 5 minutes, stirring frequently, until the chickpeas are golden brown and slightly crispy.

Stir in the minced chipotle peppers in adobo sauce and cook for another minute to coat the chickpeas evenly.

Return the cooked peppers and onions to the pan with the chickpeas. Toss everything together and remove from heat.

Squeeze fresh lime juice over the mixture and stir to combine.

Warm the flour tortillas in a dry pan or microwave and serve immediately, filled with the chickpea and vegetable mixture.