Wash and dry all produce. Drain and rinse chickpeas. Halve and peel shallot. Finely chop one half; very thinly slice other half. Core, deseed, and finely chop poblano. Dice tomato. Quarter lime. Thinly slice jalapeño, removing ribs and seeds first if you prefer less heat.

In a medium bowl, combine sliced shallot, vinegar, 1 tsp sugar, ½ tsp salt, and 1 TBSP water until sugar and salt are mostly dissolved. Set aside to marinate, stirring occasionally.

Pat chickpeas dry with paper towels; season with salt, pepper, and half the Southwest Spice. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, tossing occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to another medium bowl and set aside.

Heat another large drizzle of olive oil in same pan over medium-high heat. Add chopped shallot and poblano. Season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return chickpeas to pan and stir in remaining Southwest Spice, 2 TBSP tomato paste (we sent more), and ¼ cup water. Cook, stirring, until chickpeas are coated in a thick sauce, 2-3 minutes.

In a small bowl, combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in enough water to give the mixture a drizzling consistency. Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.

Divide chickpea mixture between tortillas. Top with tomato, cheese, pickled shallot (to taste), and crema. Garnish with jalapeño if desired. Serve with remaining lime wedges on the side for squeezing over.