Ingredients

• 1 teaspoon canola oil
• 1 small onion, chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 15-ounce c chickpeas, rinsed
• 1/4 cup plain nonfat yogurt
• 1 tablespoon mango chutney
• Salt & freshly ground pepper to taste
• 6 8-inch flour tortillas, preferably whole-wheat

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Cooking Directions

Step 1

Heat oil in a small nonstick skillet over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add garlic, curry powder and cumin; sauté for 1 minute. Set aside.

Step 2

Mash chickpeas in a bowl with a potato masher or a fork. Stir in yogurt, chutney and the onion mixture. Season with salt and pepper. Divide the chickpea mixture among 3 of the tortillas, spreading evenly. Top with the remaining tortillas and press to seal.

Step 3

Heat a large dry skillet over medium-high heat. Place one of the quesadillas in the skillet and toast until heated through, about 1 minute per side. Repeat with the remaining quesadillas. Cut each one into 3 wedges and serve hot, with additional yogurt for dipping.