• Grate carrot. • Thinly slice white and light green parts of leek. Finely chop garlic. Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and carrot until tender, 4-5 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add chickpeas, Mexican Fiesta spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add the butter, enchilada sauce and the water and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add baby leaves and stir until wilted. Lightly mash chickpeas until some of them have broken up and the sauce has thickened. Season with salt and pepper.

• Preheat grill to medium-high. • Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a clean surface. Spoon chickpea filling down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and chickpea filling, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese.

• Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add sour cream and stir to combine. Season to taste.

• Divide Mexican smashed chickpea enchiladas between plates. • Drizzle with garlic sour cream and tear over coriander to serve. Enjoy!