Spicy vegetable fajitas

• pancakes8

  (see recipe link below)

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• small cauliflower↗1

  cut into small florets

• can chickpeas↗410g g

  drained and rinsed

• jar arrabbiata tomato sauce↗400g g

  (we used Loyd Grossman)

• chopped fresh coriander3 tbsp tbsp
• tub low-fat natural yogurt150g g
• baby spinach↗50g g

  leaves

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Wrap the pancakes in foil and warm them through in the oven for 10 mins. Alternatively, wrap and reheat in the microwave on medium for 2-3 mins.

2. 2

   Heat the oil in a saucepan, add the onion and fry for 5 mins until softened. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 mins until the cauliflower is just tender.

3. 3

   Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 mins, then stir in the coriander and remove from the heat.

4. 4

   Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.