Spring onion & ginger crispy chicken rice pot
Be inspired by Hainanese chicken rice with this one-pot finished with crispy chilli oil. You can also use your favourite hot sauce, if you like
Smoky mushroom & chickpea fajitas with charred spring onion salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
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
Method
- STEP 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.
- STEP 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.
- STEP 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.
