Speedy Chickpea & Spinach Quesadillas

Ingredients

• 1 x 400g tin chickpeas, drained and roughly mashed
• 60g fresh spinach (or 100g frozen, defrosted and squeezed dry)
• 4 flour tortillas
• 80g cheddar cheese, grated
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp oil, for frying

Method

1. In a bowl, mix the mashed chickpeas with the spinach, cumin, and smoked paprika.
2. Lay out two tortillas and spread the chickpea mixture evenly over each, leaving a small border. Scatter over the cheese, then top each with a second tortilla.
3. Heat the oil in a large frying pan over medium heat. Carefully add one quesadilla and cook for 2-3 minutes on each side, pressing down gently, until golden and crisp and the cheese has melted.
4. Repeat with the second quesadilla.
5. Cut each into wedges and serve immediately.