Smoky Mushroom & Chickpea Fajitas with Charred Spring Onion Salsa

Name: Smoky Mushroom & Chickpea Fajitas with Charred Spring Onion Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 250 g chestnut mushrooms; 400 g can chickpeas, drained; 8 wholemeal tortilla wraps to serve; 8 spring onions ends removed; 1 red onion, sliced; 2 clove garlic cloves, sliced; 3 tbsp olive oil; 10 g chives; 1 lime, juiced; 1 tsp chipotle paste; 1 tbsp fajita seasoning; 100 g low-fat natural yogurt to serve; 50 g grated cheddar to serve

A vibrant and healthy plant-based dinner featuring meaty chestnut mushrooms and protein-packed chickpeas. The zesty charred spring onion salsa adds a smoky depth that perfectly complements the warm fajita spices.

Servings---

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

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

Step-by-Step Instructions

Place the whole spring onions in a large, dry frying pan over medium-high heat. Toast for 5-6 minutes, turning frequently, until they are softened and charred. Remove from the pan and let them cool slightly.

Roughly chop the charred spring onions and place them in a small bowl. Mix with 2 tablespoons of olive oil, the finely chopped chives, and lime juice. Season with salt and pepper to taste, then set this salsa aside.

Wipe out the frying pan and add the remaining 1 tablespoon of oil. Add the sliced red onion and chestnut mushrooms, cooking over medium heat for 10-12 minutes until the vegetables are golden and tender.

Stir in the sliced garlic, chipotle paste, and drained chickpeas. Cook for an additional 5 minutes, stirring occasionally, until everything is piping hot.

Sprinkle over the fajita seasoning and add a small splash of water. Mix well to ensure the mushrooms and chickpeas are thoroughly coated in the spices. Serve the mixture straight from the pan with warm tortilla wraps, natural yogurt, grated cheddar, and the spring onion salsa.