Spicy Vegetable Fajitas
This recipe combines the hearty flavors of cauliflower and chickpeas in a spicy arrabbiata sauce, all wrapped up in warm pancakes. Topped with creamy yogurt and fresh spinach leaves, each bite is a delightful blend of textures and tastes. Perfect for a cozy dinner or brunch, this dish is sure to satisfy your cravings for a comforting and flavorful meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 466 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.9 milligram of sodium
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