Smoky mushroom & chickpea fajitas with charred spring onion salsa

Enjoy these mushroom and chickpea fajitas with chipotle as an easy veggie dinner. Serve with yogurt, wraps, cheddar and spring onion salsa on the side

Ingredients

• 8 spring onions , ends removed
• 3 tbsp olive oil
• 10 g chives , finely chopped
• 1 lime , juiced
• 1 red onion , sliced
• 250 g chestnut mushrooms
• 2 garlic cloves , sliced
• 1 tsp chipotle paste (optional)
• 400 g can chickpeas , drained
• 1 tbsp fajita seasoning
• low-fat natural yogurt , to serve
• 8 wholemeal tortilla wraps , to serve
• grated cheddar , to serve

Steps

1. Toast the spring onions for 5-6 mins in a large, dry frying pan, turning frequently, until charred. Remove from the pan, leave to cool slightly, then roughly chop. Mix with 2 tbsp of the oil, the chives and lime juice. Season and set aside.
2. Pour the remaining 1 tbsp oil into the frying pan. Tip in the onion and mushrooms, and cook for 10-12 mins over a medium heat until golden. Stir in the garlic, chipotle paste, if using and chickpeas, and cook for 5 mins until piping hot.
3. Add the fajita seasoning and a splash of water, then mix well. Serve straight from the pan with the yogurt, wraps, cheddar and spring onion salsa on the side.