SPICY CHICKPEA QUESADILLAS WITH CARAMELIZED ONIONS

This recipe begins with a little hard work: caramelizing onions, which demands time and patience in order to achieve sweetness and depth of fl avor. After that, the quesadillas come together quickly. The protein here is a spicy, smoky chickpea mash, similar to hummus but with more texture and a little less richness. To ease preparation, you can use store-bought hummus or caramelize the onions in advance—the caramelized onions can even be frozen until you’re ready to use them.

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Step 1

Heat the vegetable oil in a large skillet over medium heat. Add the onions, sugar, and ½ teaspoon of the salt and cook, stirring frequently, for 5 minutes. Lower the heat to medium-low and cook, stirring every 5 to 7 minutes, for 30 minutes, until the onions are deep brown and very soft. Add splashes of water as needed if the onions start to stick. Stir in the vinegar.

Step 2

Combine 1 cup (150 g) chickpeas with the mayonnaise, garlic, chipotles en adobo, cumin, and remaining ¼ teaspoon salt in a food processor. Process for 30 seconds, or until the mixture is roughly combined. Add the remaining chickpeas and the lime juice. Pulse about 10 times, or until the chickpeas are broken down but still visible. Season with salt and pepper.

Step 3

Lightly coat a large skillet with oil, and place it over medium high heat. On a work surface, spread half of the chickpea mixture across one tortilla, followed by half of the onions and baby spinach, then top with another tortilla. Transfer the quesadilla to the hot skillet.

Step 4

Cook for 2 to 3 minutes, or until the bottom tortilla is golden and crisp at the edges. Flip and crisp the quesadilla on the second side, then remove it from the heat. Repeat with the remaining two tortillas and fi lling. Cut the quesadillas into quarters and serve right away.