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
Prep:10 mins
8 spring onions, ends removed3 tbsp olive oil10g chives, finely chopped1 lime, juiced1 red onion, sliced250g chestnut mushrooms2 garlic cloves, sliced1 tsp chipotle paste (optional)400g can chickpeas, drained1 tbsp fajita seasoninglow-fat natural yogurt, to serve8 wholemeal tortilla wraps, to servegrated cheddar, to serve
STEP 1Toast 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 2Pour 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 3Add 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.
