Spicy Vegetable Fajitas
This is a fiery and satisfying vegetarian meal, perfect for a casual lunch or supper. It features a hearty filling of chickpeas and cauliflower cooked in a spicy arrabbiata sauce, all wrapped in warm pancakes with fresh spinach and a cool yogurt topping. The dish is designed for sharing, allowing everyone to assemble their own fajitas at the table. It serves four people and takes about 40 minutes to prepare from start to finish.
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
Method
- Preheat your oven to 180C/160C fan/gas 4. Enclose the pancakes in foil and warm them in the oven for 10 mins. You can also wrap and reheat them in the microwave on medium for 2-3 mins.
- Warm the oil in a saucepan, then fry the chopped onion for 5 mins until soft. Add the cauliflower florets and fry briefly to colour them. Pour in 5 tbsp water, cover the pan, and cook for 5 mins until the cauliflower is just tender.
- Mix the chickpeas and arrabbiata sauce into the pan and bring to the boil. Let it simmer for 2-3 mins, then stir through the chopped coriander before taking the pan off the heat.
- Place the sauce in a serving bowl. Put this on the table with the warmed pancakes, yogurt and spinach leaves. Everyone can layer a few spinach leaves on a pancake, add the filling and a dollop of yogurt. Fold the sides inwards and eat with a knife and fork.
Nutrition (per serving)
Calories466 kcal
Fat23 g
Saturates9 g
Carbs48 g
Fibre6 g
Protein19 g
Sodium760 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemexican
DietVegetarian
