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
- 4 wholemeal pittascut into triangles
- 150g light light crème fraîche
- 3 tbsp tahini
- 2 limeszested and juiced, plus extra zest and wedges to serve
- 2 garlic clovescrushed
For the topping
- 1 tbsp rapeseed oil
- 1 onionfinely chopped
- 2 small auberginesfinely sliced
- 400g chickpeasdrained
- 1 tbsp chipotle paste
- ½ small bunch of corianderroughly chopped, plus extra to serve
Nutrition: Per serving
- kcal426low
- fat18g
- saturates6g
- carbs45g
- sugars7g
- fibre11ghigh
- protein15g
- salt0.8g
Method
step 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.
step 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.
step 3
Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.
step 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.