Spicy chickpeas stuffed into flaky tortilla pancakes and topped with bubbling-hot cheese make a filling dish for an informal meal. Serve with cool yoghurt or soured cream for a soothing contrast.
ingredients
serves: 4
1 medium red onion
2 tablespoons corn oil
1 clove garlic
1 small, hot, fresh red chilli
1 pound 2 ounce tomatoes
15 ounce canned chickpeas
1 teaspoon ground cumin
Salt and black pepper
3/4 cup mature Cheddar cheese
1 small iceberg lettuce
4 bought soft flour tortillas, 7 - 8 inch in diameter
To serve:
thick natural yoghurt, or soured cream
To garnish:
a few sprigs of cilantro
method
1. Preheat the grill to high. Peel and thinly slice the onion. Heat the corn oil in a skillet and fry the sliced onion over a fairly high heat, stirring, until it is softened and lightly browned.
2. Peel and crush the garlic, then rinse, deseed and slice the chilli. Rinse and chop the tomatoes. Drain and rinse the chickpeas.
3. Stir the cumin into the onion, then add the garlic, chilli, tomatoes and chickpeas. Cook them over a moderate heat, stirring occasionally, for 5 - 8 minutes, until most of the liquid has evaporated, then season.
4. Coarsely grate the cheese. Rinse and dry the cilantro, and rinse, dry and shred the lettuce.
5. Lay the tortillas flat and divide the lettuce among them. Spoon chickpea mixture down the centre of each, fold the sides over and lay in a flameproof dish. Sprinkle with the cheese and grill until it melts.
6. Serve with yoghurt or soured cream, garnished with cilantro.
more information
Enchiladas, a Mexican dish of tortilla pancakes stuffed with beans, meat or cheese and topped with a hot sauce, are traditionally baked, but broiling is faster.
