Smoky mushroom & chickpea fajitas with charred spring onion salsa

• spring onions↗8

  ends removed

• olive oil↗3 tbsp tbsp
• chives10g g

  finely chopped

• lime↗1

  juiced

• red onion↗1

  sliced

• chestnut mushrooms↗250g g
• garlic cloves↗2

  sliced

• chipotle paste↗1 tsp tsp

  (optional)

• chickpeas↗400g can g

  drained

• fajita seasoning1 tbsp tbsp
• low-fat natural yogurt↗

  to serve

• wholemeal tortilla wraps↗8

  to serve

• grated cheddar

  to serve

Step-by-step instructions

1. 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. 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. 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.