
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
- 8 spring onionsends removed
- 3 tbsp olive oil
- 10g chivesfinely chopped
- 1 limejuiced
- 1 red onionsliced
- 250g chestnut mushrooms
- 2 garlic clovessliced
- 1 tsp chipotle paste(optional)
- 400g can chickpeasdrained
- 1 tbsp fajita seasoning
- low-fat natural yogurtto serve
- 8 wholemeal tortilla wrapsto serve
- grated cheddarto serve
Nutrition: Per serving
- kcal537
- fat17g
- saturates4g
- carbs72g
- sugars8g
- fibre14g
- protein18g
- salt1.5g
Method
step 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.
step 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.
step 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.