400g jar arrabbiata tomato sauce (we used Loyd Grossman)
3 tbsp chopped fresh coriander
150g tub low-fat natural yogurt
50g baby spinach leaves
Heat the oven to 180C/gas 4/fan 160C. 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.
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.
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.
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.