Chickpea and Broccoli Quesadilla Recipe
A vegetarian Mexican recipe with tortillas, onion - chopped, cloves garlic - chopped. Ready in 40 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
25 steps- 1
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
kabuli chana (white chickpeas) - soaked and boiled(1 cup)broccoli - cut into small pieces(1 cup) - 2
Once done allow the pressure to release naturally
- 3
Add the boiled chickpea into a blender and blitz it into a coarse mixture and keep it aside
kabuli chana (white chickpeas) - soaked and boiled(1 cup)broccoli - cut into small pieces(1 cup) - 4
Heat a sauce pan with oil, add onions and garlic, sauté until they soften
onion - chopped(1)cloves garlic - chopped(4) - 5
Add in the ground chickpeas and broccoli and stir fry them for 5 minutes
broccoli - cut into small pieces(1 cup) - 6
Add in the spice powder and seasoning and mix well
cumin powder (jeera)(1 teaspoon) - 7
Saute for another 5 minutes until the spice powders are cooked
cumin powder (jeera)(1 teaspoon) - 8
Switch off the heat and mix cream into the stuffing and coat it well
broccoli - cut into small pieces(1 cup)tablespoons fresh cream(4) - 9
The filling is now ready for the Chickpea & Broccoli Quesadilla
broccoli - cut into small pieces(1 cup) - 10
We will move onto making the tortillas by clicking on our recipe link
tortillas(2) - 11
Our next step is to grill the Quesadillas
- 12
Preheat a cast iron skillet while we fill and prepare the quesadillas
- 13
Spread butter or low-fat spray on one side of the large tortilla
- 14
With heat on medium, place the buttered side down on the skillet
- 15
Spoon over some filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge
- 16
Sprinkle some grated cheese over this filling
- 17
Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla
- 18
Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts
- 19
This would take about 2 to three minutes
- 20
Press down the Quesadilla so the cheese melts
- 21
Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up
- 22
Once done, transfer to the serving plate
- 23
Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla
- 24
Serve the Chickpea and Broccoli Quesadilla along with salsa and sour curd by the side with a bowl nachos as an accompaniment
broccoli - cut into small pieces(1 cup) - 25
It can also be had with a bowl of Couscous Salad with Raw Mangoes
Rate this recipe
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Chickpea and Broccoli Quesadilla Recipe
A vegetarian Mexican recipe with tortillas, onion - chopped, cloves garlic - chopped. Ready in 40 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
25 steps- 1
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
kabuli chana (white chickpeas) - soaked and boiled(1 cup)broccoli - cut into small pieces(1 cup) - 2
Once done allow the pressure to release naturally
- 3
Add the boiled chickpea into a blender and blitz it into a coarse mixture and keep it aside
kabuli chana (white chickpeas) - soaked and boiled(1 cup)broccoli - cut into small pieces(1 cup) - 4
Heat a sauce pan with oil, add onions and garlic, sauté until they soften
onion - chopped(1)cloves garlic - chopped(4) - 5
Add in the ground chickpeas and broccoli and stir fry them for 5 minutes
broccoli - cut into small pieces(1 cup) - 6
Add in the spice powder and seasoning and mix well
cumin powder (jeera)(1 teaspoon) - 7
Saute for another 5 minutes until the spice powders are cooked
cumin powder (jeera)(1 teaspoon) - 8
Switch off the heat and mix cream into the stuffing and coat it well
broccoli - cut into small pieces(1 cup)tablespoons fresh cream(4) - 9
The filling is now ready for the Chickpea & Broccoli Quesadilla
broccoli - cut into small pieces(1 cup) - 10
We will move onto making the tortillas by clicking on our recipe link
tortillas(2) - 11
Our next step is to grill the Quesadillas
- 12
Preheat a cast iron skillet while we fill and prepare the quesadillas
- 13
Spread butter or low-fat spray on one side of the large tortilla
- 14
With heat on medium, place the buttered side down on the skillet
- 15
Spoon over some filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge
- 16
Sprinkle some grated cheese over this filling
- 17
Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla
- 18
Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts
- 19
This would take about 2 to three minutes
- 20
Press down the Quesadilla so the cheese melts
- 21
Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up
- 22
Once done, transfer to the serving plate
- 23
Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla
- 24
Serve the Chickpea and Broccoli Quesadilla along with salsa and sour curd by the side with a bowl nachos as an accompaniment
broccoli - cut into small pieces(1 cup) - 25
It can also be had with a bowl of Couscous Salad with Raw Mangoes
Rate this recipe
