Preheat your oven to 200°C.

Combine the spices in a bowl and season with salt and pepper.

Drain and rinse the chickpeas and add 1 Tbsp of the fajita spice mix and a glug of oil. Toss to coat and bake until crispy and caramelised. This will take around 15 mins.

To make your spicy mayo, combine the Hellmann’s Vegan Mayo with one finely grated garlic clove, a pinch of chopped coriander, 1 tsp of the spice mix and the juice of a lime. Give it a mix.

Dice up your onion, finely chop the coriander stems and roughly chop the mushrooms.

Preheat a wok over a high heat. Add the mushrooms and the remaining fajita spice mix. Cook until crispy, roughly 10 mins, then remove from the wok.

Preheat the wok again and add the onion with a splash of oil. Add the leftover rice and stir fry for 5 mins. Add the mushrooms and coriander stalks. Toss together and season to taste.

Divide between warm bowls and top with a dollop of your spicy mayo, crispy chickpeas and extra lime juice and coriander.