Spicy vegetable fajitas

alternative cauliflower chickpea chickpeas coriander pancake pancakes savoury spinach tomato sauce vegetable fajitas veggie yogurt

N/A

Source

Ingredients

8 pancakes (see recipe link below)

2 tbsp olive oil

1 onion , chopped

1 small cauliflower , cut into small florets

410g can chickpeas , drained and rinsed

400g jar arrabbiata tomato sauce (we used Loyd Grossman)

3 tbsp chopped fresh coriander

150g tub low-fat natural yogurt

50g baby spinach leaves

Method

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.

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.

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.

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.