CHIPOTLE CHICKPEAS WITH AUBERGINE & PITTA

Chipotle chickpeas with aubergine & pitta image

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

Provided by Liberty Mendez

Categories Dinner

Time 25m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 426 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium