Tortilla filled with bell pepper and chickpeas
These vegetable tortillas are quick and easy to make. The heat of the World Spice Blend - Habanero is balanced by the crème fraîche and cauliflower.
Try these bell pepper tortillas filled with red bell pepper and chickpeas. These vegetable tortillas have a deliciously spicy flavor thanks to the World Spice Blend -Habanero, balanced by the fresh crème fraîche and cauliflower. This colorful dish is not only delicious but also a feast for the eyes! Also try the delicious fish version! Add the shrimp along with the chickpeas, cauliflower, and bell pepper to the garlic in the pan.
Preparation
Preheat the oven to 180°C (350°F). Cut the bell pepper into 1 cm strips and slice the leek into 5 mm thick rings. Cut the cauliflower into 2 cm florets, peel and finely chop the garlic.
Bring a pan of water to the boil and cook the cauliflower for 3 minutes until al dente, drain.
Heat olive oil in a pan and add the garlic and leek. Cook for 4 minutes over medium heat until they begin to brown. Add the chickpeas, cauliflower, and bell pepper. Cook for 3 minutes, then add the World Spice Blend - Habanero, crème fraîche, and salt to taste, stirring well.
Meanwhile, place the tortillas on a rack and bake in the preheated oven for 5 minutes. Pick the parsley leaves from the stems.
Divide the vegetables among the tortillas and fold them closed. Garnish with the flat-leaf parsley.
Variatietip
Voeg voor een visvariant 150 g scampi’s toe. Voeg deze toe wanneer de kikkererwten, bloemkool en paprika bij de knoflook in de pan gaan.
Ingredients
- 1 rode paprika
- 1 prei
- 1 bloemkool
- 1 teen knoflook
- 1 el olijfolie
- 400 g kikkererwten
- 1 el World Spice Blend - Habanero
- 100 g crème fraîche
- Zout
- 4 tortilla’s (paprika-chili)
- 5 g platte peterselie
