Smoky Mushroom and Chickpea Fajitas with Charred Spring Onion Salsa
Smoky Mushroom and Chickpea Fajitas with Charred Spring Onion Salsa is a modern British recipe for a classic vegetarian fajita of a flour tortilla with a spiced mushroom and chickpea filling topped with a charred spring onion salasa. The full recipe is presented here and I hope you enjoy this classic British version of: Smoky Mushroom and Chickpea Fajitas with Charred Spring Onion Salsa.
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Enjoy these mushroom and chickpea fajitas with chipotle as an easy vegetarian dinner. Serve with yogurt, wraps, cheddar and spring onion salsa on the side and let everyone assemble their own fajitas.
Ingredients:
8 spring onions, ends removed
3 tbsp olive oil
10g chives, finely chopped
1 lime, juiced
1 red onion, sliced
250g chestnut mushrooms, sliced
2 garlic cloves, sliced
1 tsp chipotle paste
400g tin chickpeas, drained
1 tbsp fajita seasoning blend
natural yogurt, to serve
8 wholemeal tortilla wraps, to serve
grated cheddar cheese, to serve
Method:
Set a large, dry, non-stick frying pan over medium heat. Add the spring onions and toast, turning frequently, until nicely charred. Re-move from the pan and set aside to cool slightly, then coarsely chop. Mix in a bowl with 2 tbsp of the oil, the chives and lime juice. Season to taste and set aside.
Set the frying pan back on the heat then add the remaining 1 tbsp oil. Use to fry the onion and mushrooms for about 10–12 minutes until golden brown. Stir in the garlic, chipotle paste and chickpeas, and cook for 5 minutes until piping hot.
Add the fajita seasoning and a splash of water, then mix well to combine.
Serve straight from the pan with the yogurt, wraps, cheddar and spring onion salsa on the side.
