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

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

25 min total 10 min prep 15 min cook 4 426 cal

Instructions

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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.