Heat oil in large non-stick frying pan over medium heat. Add garlic and onion and sauté for 2 minutes. Add cumin and ground coriander and stir for 1 minute. Add tomato paste, kidney beans, corn and capsicum and cook, stirring, until thickened. Stir in chicken, freekeh and coriander.
Heat a clean non-stick pan over medium heat. Add 1 tortilla to the pan, fill half with chicken mixture and a quarter of the cheese. Fold closed and toast on each side for 1-2 minutes or until golden and cheese has melted. Repeat with remaining mixture and tortillas. Slice each folded quesadilla in half and serve immediately.