Chickpea & Sweet Potato Dosa-Dillas

Name: Chickpea & Sweet Potato Dosa-Dillas with Tomato Salsa & Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 sweet potato; 2 clove garlic; 1 packet chickpeas; 1 packet tandoori paste; 1 packet tomato paste; ½ cup water; 20 g butter; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 6 mini flour tortillas; 1 punnet snacking tomatoes; 1 drizzle white wine vinegar; 1 bag coriander; 1 sachet Mumbai spice blend; 1 packet Cheddar cheese; 1 packet Greek-style yoghurt

with Tomato Salsa & Yoghurt

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In this fun fusion dish, cook up a veggie filling with flavours reminiscent of an Indian dosa, then spoon it into cheesy tortillas... don't knock this creative combo till you try it!

Tags:

Climate Superstar

•Veggie

Allergens:

Milk

•Gluten

•Soja

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

2 clove

garlic

1 packet

chickpeas

1 packet

tandoori paste

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

mini flour tortillas

1 punnet

snacking tomatoes

1 bag

coriander

1 sachet

Mumbai spice blend

1 packet

Cheddar cheese

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

½ cup

water

20 g

butter

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3364 kJ

Fat35.4 g

of which saturates14 g

Carbohydrate86.1 g

of which sugars16.5 g

Protein28.2 g

Sodium2359 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 10-15 minutes. • Meanwhile, finely chop garlic. Drain and rinse chickpeas.

• SPICY! The tandoori paste is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add Mumbai spice blend, tandoori paste, tomato paste and garlic and cook until fragrant, 1 minute. • Stir through the water, chickpeas, the butter and vegetable stock powder. Simmer until slightly thickened, 1-2 minutes. • Stir through roasted sweet potato and the baby spinach leaves. Remove pan from heat. Season to taste.

• Arrange mini flourtortillas over a second lined oven tray. Divide filling among tortillas, spooning it onto one half of each tortilla. • Top with shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose 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 tortillas with a drizzle of olive oil. • Bake dosa-dillas until golden, 10-12 minutes. • Spoon any overflowing filling back into dosa-dillas.

TIP: Place a sheet of baking paper and another oven tray on top of the dosa-dillas if they unfold during cooking.

• Meanwhile, halve snacking tomatoes. Roughly chop coriander. • In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Add tomato and stir to combine. Season to taste.