Chickpea & Sweet Potato Dosa-dillas

SPICY! This is a mild paste, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and capsicum, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, tandoori paste, tomato paste and garlic and cook until fragrant, 1 minute. Add the chickpeas, water, butter and vegetable stock powder. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Stir in the roast sweet potato. Season to taste, then remove from heat.

Microwave the mini flourtortillas on a plate for 10 second bursts, until warmed through. Arrange the tortillas over a lined oven tray. Divide the filling among the tortillas, spooning it onto one half of each tortilla. Top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. TIP: If the tortillas don't fit in a single layer, spread across two trays.

Brush or spray the tortillas with a drizzle of olive oil. Bake the quesadillas until the tortillas are golden, 10-12 minutes. Spoon any overflowing filling back into the quesadillas. TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, finely chop the tomato. Roughly chop the coriander. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season. Add the tomato and stir to combine.