Chipotle chickpeas with aubergine & pitta

Give chickpeas and aubergine a spicy kick with chipotle. Serve on top of pittas with tahini and crème fraîche and finish with lime wedges and coriander

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 426
  • fat 18g
  • saturates 6g
  • carbs 45g
  • sugars 0g
  • fibre 11g
  • protein 15g
  • salt 0.8g


  • 4 wholemeal pittas, cut into triangles
  • 150g light light crème fraîche
  • 3 tbsp tahini
  • 2 limes zested and juiced, plus extra zest and wedges to serve
  • 2 garlic cloves, crushed
  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 small aubergines, finely sliced
  • 400g chickpeas, drained
  • 1 tbsp chipotle paste
  • ½ small bunch of coriander, roughly chopped, plus extra to serve


  1. Heat the oven to 200C/180C fan/gas 6. Lay the pittas in a single layer on a baking tray and toast for 10 mins until crisp.

  2. Meanwhile, make the topping. Heat the oil in a large frying pan and fry the onion and aubergine over a medium heat for 10 mins until softened. Add the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.

  3. Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.

  4. To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander, the extra lime zest and lime wedges.

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