Name: Chipotle chickpeas with aubergine & pitta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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

A serving of chipotle chickpeas with aubergine & pitta

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

For the topping

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

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.