Spicy vegetable fajitas
- Preparation and cooking time
- Total time
- Ready in 30-40 minutes
- Easy
- Serves 4
Skip to ingredients
- 8 pancakes(see recipe link below)
- 2 tbsp olive oil
- 1 onionchopped
- 1 small cauliflowercut into small florets
- 410g can chickpeasdrained and rinsed
- 400g jar arrabbiata tomato sauce(we used Loyd Grossman)
- 3 tbsp chopped fresh coriander
- 150g tub low-fat natural yogurt
- 50g baby spinachleaves
Nutrition: per serving
- kcal466
- fat23g
- saturates9g
- carbs48g
- sugars0g
- fibre6g
- protein19g
- salt1.9g
Method
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.
