Quesadillas with chickpea curry
Ingredients
for 4 person
| 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 |
| 8 | corn tortillas |
How it's done
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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