Name: Spicy vegetable fajitas
Total time: 40 min
Yield: 4
Cuisine: Mexican
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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Spicy vegetable fajitas

Spicy vegetable fajitas

Good Food team

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Serves 4

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 4.4 out of 5.22 ratingsRate

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

Vegetarian

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Classic pancakes

A star rating of 4.2 out of 5.54 ratings

Ingredients

Nutrition

Units:

MetricUS

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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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.

Recipe from Good Food magazine, March 2003

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A star rating of 4.4 out of 5.22 ratings

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