Spicy chorizo enchiladas | Cookbook | Umami

Ingredients

• 1 tbs olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 1/2 long red chillies, finely chopped
• 1 chorizo, casing removed, crumbled
• 1 tsp each smoked paprika (pimenton), ground cumin, ground coriander seeds and dried oregano
• 400g can lentils, rinsed, drained
• 2 x 400g cans chopped tomatoes
• 300g fresh ricotta
• 2 tbs finely grated parmesan, plus extra to serve
• Micro parsley and micro red vein sorrel, to serve
• 6 eggs, lightly beaten
• 1/2 cup (75g) chickpea flour (besan)
• 1 1/2 tbs olive oil