Smoky mushroom & chickpea fajitas with charred spring onion salsa

SERVES 4 PREP 10 mins COOK 30 mins EASY V

8 spring onions, ends removed 3 tbsp olive oil

10g chives, inely chopped

1 lime, juiced

1 red onion, sliced

250g chestnut mushrooms

2 garlic cloves, sliced

1 tsp chipotle paste (optional) 400g can chickpeas, drained

1 tbsp fajita seasoning low-fat natural yogurt, to serve 8 wholemeal tortilla wraps, to serve grated cheddar, to serve

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.

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.

GOOD TO KNOW ibre • 2 of 5-a-day PER SERVING 537 kcals • fat 17g • saturates 4g • carbs 72g • sugars 8g • ibre 14g • protein 18g • salt 1.5g

use it up Chipotle chicken

Mix 2 tsp leftover chipotle paste with 5 tbsp yogurt and seasoning. Mix in 2 chopped chicken breasts and leave to marinate for 2 hrs. Thread onto skewers, then cook under a hot grill until cooked through. Serve with pittas. Serves 2.