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

Ingredients

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

Method

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