Chickpea and Broccoli Quesadilla Recipe

Total Time: 40 minutes

Cuisine: Mexican

Ingredients:

  • salt
  • cumin powder (jeera)
  • cloves garlic
  • red chilli flakes
  • kabuli chana (white chickpeas)
  • onion
  • broccoli
  • dried oregano
  • tortillas

Instructions:

  • To begin making the Chickpea and Broccoli Quesadilla Recipe, pressure cook the boiled chickpeas in a pressure cooker with 2 cups of water for 6-8 whistle
  • Once done allow the pressure to release naturally
  • Add the boiled chickpea into a blender and blitz it into a coarse mixture and keep it aside
  • Heat a sauce pan with oil, add onions and garlic, saut? until they soften
  • Add in the ground chickpeas and broccoli and stir fry them for 5 minutes
  • Add in the spice powder and seasoning and mix well
  • Saute for another 5 minutes until the spice powders are cooked
  • Switch off the heat and mix cream into the stuffing and coat it well
  • The filling is now ready for the Chickpea & Broccoli Quesadilla
  • We will move onto making the tortillas by clicking on our recipe link
  • Our next step is to grill the Quesadillas
  • Preheat a cast iron skillet while we fill and prepare the quesadillas
  • Spread butter or low-fat spray on one side of the large tortilla
  • With heat on medium, place the buttered side down on the skillet
  • Spoon over some filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge
  • Sprinkle some grated cheese over this filling
  • Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla
  • Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts
  • This would take about 2 to three minutes
  • Press down the Quesadilla so the cheese melts
  • Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up
  • Once done, transfer to the serving plate
  • Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla
  • Serve the Chickpea and Broccoli Quesadilla along with salsa and sour curd by the side with a bowl nachos as an accompaniment
  • It can also be had with a bowl of Couscous Salad with Raw Mangoes