This week’s meat free recipe: Spicy vegetable fajitas

Spicy vegetable fajitas

Serves 4

Ingredients 

• 8 pancakes 
• 2 tbsp olive oil 
• 1 small cauliflower (cut into small florets)
• 1 onion (chopped)
• 410g can chickpeas (drained and rinsed)
• 400g jar arrabbiata tomato sauce 
• 150g tub of low-fat natural yogurt 
• 3 tbsp chopped fresh coriander
• 50g baby spinach leaves

Method 

1. Heat the oven to 180C/160C fan/gas 4. Wrap the pancakes in foil and warm them through in the oven for 10 minutes or wrap and reheat in the microwave on medium 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. Add in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is a little 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.
5. 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.