Smoky mushroom & chickpea fajitas with charred spring onion salsa

Ingredients

• 8 spring onions ends removed
• 3 tbsp olive oil
• 10g chives finely 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

Instructions

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. 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.