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Spicy vegetable fajitas

Spicy vegetable fajitas

A star rating of 4.4 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 30-40 minutes
  • Easy
  • Serves 4

Here's a spicy, vegetarian, help-yourself dish that's ideal for hungry teenagers

  • Vegetarian
Nutrition: per serving


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2003

Goes well with


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A star rating of 4.4 out of 5.21 ratings

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