Quesadillas with chickpea curry

Quesadillas with chickpea curry

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 511 kcal
, Fat: 23 g
, Carbohydrate: 56 g
, Protein: 20 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry

1 tbsp sesame oil
200 g carrots, cut into pieces
1 onion, coarsely chopped
1 garlic clove, squeezed
2 tbsp yellow curry paste
1 ¼ dl water
¼ tsp salt
1 tin chickpeas (approx. 400 g), rinsed, drained
100 g Cheddar, finely grated
½ bunch coriander, leaves torn off

Quesadillas

8 corn tortillas
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How it's done

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Curry

Heat the oil in a non-stick frying pan. Add the carrots, onion, garlic and curry paste, sauté for approx. 5 mins. Pour in the water, season with salt, cover and simmer the vegetables for approx. 15 mins. until soft. Puree the vegetables, mix in the chickpeas, cheese and coriander.

Quesadillas

Spread the curry halfway over the tortillas, fold the empty half over the top, press down gently. Using a hot frying pan without oil, cover and cook the tortillas in batches for approx. 2 mins. on each side until the cheese has melted.

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