Here’s a spicy, vegetarian, help-yourself dish that’s ideal for hungry teenagers
Total time40 mins
Serves 4
8 pancakes (see recipe link below)2 tbsp olive oil1 onion, chopped1 small cauliflower, cut into small florets410g can chickpeas, drained and rinsed400g jar arrabbiata tomato sauce (we used Loyd Grossman)3 tbsp chopped fresh coriander150g tub low-fat natural yogurt50g baby spinach leaves
STEP 1Heat 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 2Heat 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 3Stir 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 4Transfer 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.
