Quesadillas with Chickpea FIlling

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Quesadillas with Chickpea Filling

from: " Die vegane Küche " from Ingrid Newkirk and Peta

 

for 12 servings

 

12 corn tortillas

3-4 spring onions

1 pepper, seeded and cubed

4 tomatoes, cubed

50 ml mexican salsa

 

for the chickpea filling:

1 can chickpeas (400g - ab bit less than 1 lb)

1 red papper, roasted and chopped finely

3 tbs tahini

3 tbs lemon juice

 

Grill the pepper on a raost at 200 C for about 15 min., until the skin

starts to darken. Put in a bowl and cover, let stand for about 15

minutes. Afterwards peel off the skin, seed the pepper and chop into

small pieces. Drain the chickpeas, reserve liquid. Puree with the

other ingreidents to a soft mass. The mixture should be thick. If it

is too hard to puree add 1-2 tbs of the reserved liquid.

Put 2-3 tbs of the chickpea filling on a tortillas. With this side on

top, place in a big, heated pan.. When the tortillas get warm and

soft, fold in the half and let another minute in the pan. Take out

and open carefully. Fill with spring onion, pepper, tomatoe and salsa

and serve immediatly. Repeat with the rest.

 

 

 

" Friendship is a strong and habitual inclination. . .to promote the good and

happiness of one another. " ~Budgell

 

http://www.VintageVeganTea

http://www.Christian-Vegan-Cooking

http://www.AllNaturalSweetenerRecipes

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