Chipotle Chickpea and Aubergine Pittas

Name: Chipotle Chickpea and Aubergine Pittas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 g chickpeas, drained; 2 small aubergines, finely sliced; 4 wholemeal pittas; 1 onion, finely chopped; 2 cloves garlic, crushed; 1 tbsp rapeseed oil; 1 tbsp chipotle paste; 150 g light crème fraîche; 3 tbsp tahini; 2 limes, zested and juiced, plus extra zest and wedges to serve; 1/2 bunch coriander, roughly chopped, plus extra to serve; 1 to taste salt and black pepper

Crisp wholemeal pittas are loaded with smoky chipotle chickpeas, tender aubergine, and a creamy tahini-lime sauce. It is a fast vegetarian meal with bold flavor, fresh herbs, and plenty of satisfying texture.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

chickpeas, drained
400 g
small aubergines, finely sliced
2
wholemeal pittas
4
onion, finely chopped
1
garlic, crushed
2 cloves
rapeseed oil
1 tbsp
chipotle paste
1 tbsp
light crème fraîche
150 g
tahini
3 tbsp
limes, zested and juiced, plus extra zest and wedges to serve
2
coriander, roughly chopped, plus extra to serve
0.5 bunch
salt and black pepper
1 to taste

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Arrange the pitta triangles in a single layer on a baking tray and bake for about 10 minutes, turning once if needed, until crisp and lightly golden.

While the pittas toast, heat the rapeseed oil in a large frying pan over medium heat. Add the onion and aubergines with a pinch of salt, then cook for 10 minutes, stirring often, until the aubergine is soft and lightly browned.

Stir in the drained chickpeas and chipotle paste. Cook for 5 minutes more, until the chickpeas are hot and coated in the smoky sauce. Remove from the heat, stir in the chopped coriander, and season with salt and black pepper to taste.

In a bowl, whisk together the light crème fraîche, tahini, lime zest, lime juice, crushed garlic, and 50ml water until smooth and pourable. Add a little more water if you prefer a looser sauce.

Spoon the tahini-lime sauce over the toasted pittas, then pile the warm aubergine and chickpeas on top. Finish with extra coriander, a little lime zest, and lime wedges for squeezing over.