For Taco Filling:

• 1 tablespoon extra-virgin oil
• 2 cans (15.5 ounces each) chickpeas, rinsed and drained
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly cracked black pepper

For Peach Relish:

• 3 ripe peaches, pitted and diced (about 2 cups total)
• 2 tablespoons shallot, thinly sliced
• 1/2 cup cilantro, chopped
• zest of 1 lime (about 1 teaspoon)
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper

For Serving:

• Corn tortillas, warmed
• Thinly sliced radishes
• Lime wedges