Heat the oven to 180C/160C fan/gas 4. Wrap the tortillas 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.

Add the chopped tomatoes and spices to the pan to make the arrabbiata sauce.

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 tortillas, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each tortilla, 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.