a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Trim the carrot, then coarsely grate (no need to peel).

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the carrot to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.

a) Meanwhile, drain and rinse the chickpeas in a sieve. Transfer half the chickpeas to a medium bowl and mash with the back of a fork.

b) Grate the Cheddar cheese.

a) When the veg has softened, add the chickpeas (both whole and mashed), harissa paste (add less if you'd prefer things milder), passata, red wine stock paste and honey (see pantry for amount) to the pan.

b) Stir to combine, then bring to the boil and simmer until thickened, 2-3 mins.

c) Taste and season with salt and pepper if needed. Remove from the heat. 

a) Share the chickpea filling evenly between the tortillas (3 per person). Top with the cheese.

b) Carefully roll up each filled tortilla and transfer to an appropriately-sized ovenproof dish, placing them snugly side by side, with the folded edge underneath so they don't unroll. 

c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 6-8 mins.

a) While the taquitos bake, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

b) Just before serving, add the baby leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

a) Share the taquitos between your plates.

b) Serve the salad alongside.

c) Add a dollop of mayo (see pantry for amount) on the side for dipping. 

Enjoy!