Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) 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 until they take on a little colour.

Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just 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. 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.