Spicy vegetable fajitas

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Good Food

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1. Heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes. Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.
2. Heat the oil in a saucepan, add the onion and fry for 5 minutes 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 minutes until the cauliflower is just tender.
3. Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the coriander and remove from the heat.
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.

Per serving

466 kcalories, protein 19g, carbohydrate 48g, fat 23 g, saturated fat 9g, fibre 6g, salt 1.9 g

'We had two friends to try the recipe with us and we enjoyed the sociable nature of it all. The pancakes were simple and delicious. Next time I will try different vegetables and beans for variety. Great for entertaining.'

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• gunned

  28 November 2007

  gunned rated this recipe

  

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• ange

  03 December 2007

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• kitty

  04 March 2008

  kitty rated and commented on this recipe

  

  Very nice as a savoury filling on pancake day! Everyone loved it. Skipped the cauliflower though- ick.

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• jennid

  31 January 2009

  jennid rated and commented on this recipe

  

  Very tasty, quick and easy to prepare. I substituted shop bought tortilla wraps for the pancakes, and a tin of chopped tomates with harissa paste added to it for the jar of arrabbiata sauce. Will definately make again.

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• bowley1

  08 August 2009

  bowley1 commented on this recipe

  Very tasty Even my kids love these ones 8 and ones 19months. YUM!!!

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• bowley1

  04 October 2009

  bowley1 rated and commented on this recipe

  

  Delicious and my kids (8 and 1) lapped them up too. i must admit I used flatbread instead of pancakes as I hate pancakes.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

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

Per serving

466 kcalories, protein 19g, carbohydrate 48g, fat 23 g, saturated fat 9g, fibre 6g, salt 1.9 g

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