Chickpea Quesadillas

Ingredients

• 4 pieces wheat tortillas (soft wheat tortillas)
• 250 g cooked chickpeas (drained and rinsed)
• 1 piece yellow onion (diced)
• 1 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tsp fresh ginger (grated)
• 1 tsp fresh garlic (minced)
• 1 tbsp fresh basil (chopped)
• a few pinches Espelette pepper
• 50 g cucumber (diced)
• 1 piece red tomato (large, diced)
• 100 g button mushrooms (diced)
• 2 tbsp extra virgin olive oil
• to taste pinch salt
• 100 ml water
• 100 g grated Emmental cheese

Instructions

1. Prepare the vegetables and cheese

   Wash, dry and dice the cucumber, tomato and mushrooms. Grate the Emmental cheese.

   Time: PT10M

2. Mash the chickpeas

   Drain the chickpeas, place them in a bowl and mash with a potato masher until a coarse consistency is reached.

   Time: PT5M

3. Sauté the onion

   Heat a pan over medium heat, add 1 tbsp olive oil, then sauté the diced onion until golden.

   Time: PT5M

   Temperature: 180°C

4. Add the spices

   Stir in oregano, minced garlic, grated ginger and Espelette pepper, mix for 1 minute.

   Time: PT1M

   Temperature: 180°C

5. Add tomato paste and water

   Pour in the tomato paste, stir, then add 100 ml water to loosen the sauce.

   Time: PT2M

   Temperature: 180°C

6. Incorporate the chickpeas

   Add the mashed chickpeas, season with salt, cook while stirring for 3 to 4 minutes until the mixture is hot.

   Time: PT4M

   Temperature: 180°C

7. Assemble the quesadillas

   On each tortilla, spread 3 tbsp of the chickpea mixture, sprinkle 25 g grated cheese, add a few dice of cucumber, tomato and mushrooms. Fold the tortilla in half.

   Time: PT5M

8. Cook the quesadillas

   Heat a pan with a drizzle of olive oil, place the folded quesadilla and cook 2‑3 minutes each side until golden and the cheese melts.

   Time: PT6M

   Temperature: 180°C

9. Serve

   Remove the quesadillas, cut into triangles and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of wheat tortillas: corn tortillas
• Instead of cooked chickpeas: white beans
• Instead of yellow onion: shallot
• Instead of tomato paste: tomato purée
• Instead of dried oregano: thyme
• Instead of fresh ginger: ground ginger (½ tsp)
• Instead of fresh garlic: garlic powder (½ tsp)
• Instead of fresh basil: dried basil (½ tsp)
• Instead of Espelette pepper: Cayenne pepper
• Instead of cucumber: zucchini
• Instead of red tomato: cherry tomato
• Instead of button mushrooms: shiitake
• Instead of extra virgin olive oil: sunflower oil
• Instead of salt: sea salt
• Instead of grated Emmental cheese: cheddar, mozzarella

Equipment Needed

• pan
• spatula
• mixing bowl
• potato masher or immersion blender
• cutting board
• knife
• measuring spoons (tbsp, tsp)
• cheese grater

Critical Steps — Do Not Skip

• Mash the chickpeas leaving some pieces for texture.
• Sauté the onion until nicely golden.
• Cook the quesadillas on both sides until a beautiful golden color is achieved.

Chef Tips from the Video

• Use slightly thick wheat tortillas to prevent tearing.
• Sprinkle a little smoked paprika on top before serving for a touch of color and flavor.
• Serve with a lemony yogurt sauce to refresh the palate.

Troubleshooting

Storage

Refrigerator: Store cooked quesadillas in an airtight container for 2 days in the refrigerator.

Freezer: Wrap each quesadilla individually in plastic wrap and freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chickpea mixture and keep it refrigerated for 2 days.
• Raw vegetables can be pre‑chopped and stored in cold water.