Toasty Tortilla Triangles | Ella's Kitchen

Ingredients

• 2 teaspoons sunflower oil, plus extra for the cooking the tortilla
• 2 spring onions, finely chopped
• 2 garlic cloves, finely chopped
• 50 g/1¾ oz canned chickpeas, drained
• 100 g/3½ oz cooked potato, cut into small pieces
• 30 g/1 oz frozen petit pois, defrosted
• 2 teaspoons mild curry powder
• 1 medium-sized soft tortilla
• 20 g/¾ oz cheddar cheese, grated
• Cooked red pepper, cut into 1 cm/½ inch wide sticks
• Cooked carrot, cut into 1 cm/½ inch wide sticks