Chipotle Chickpeas with Aubergine & Pitta Recipe
Introduction
This chipotle chickpeas with aubergine and pitta recipe is a vibrant, smoky dish perfect for a quick lunch or light dinner. The combination of creamy tahini lime sauce and spicy chickpeas makes every bite deliciously satisfying.
Ingredients
- 4 wholemeal pittas, cut into triangles
- 150g 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)
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Arrange the pitta triangles in a single layer on a baking tray and toast for 10 minutes until crisp.
- Step 2: While the pittas toast, heat the rapeseed oil in a large frying pan over medium heat. Add the chopped onion and sliced aubergine, frying for about 10 minutes until softened.
- Step 3: Stir in the drained chickpeas and chipotle paste. Cook for an additional 5 minutes to combine the flavors, then remove from the heat and mix in the chopped coriander and seasoning to taste.
- Step 4: In a bowl, whisk together the light crème fraîche, tahini, lime juice and zest, crushed garlic, and 50ml water to loosen the sauce.
- Step 5: To serve, spread the tahini lime sauce over the toasted pittas. Top generously with the aubergine and chickpea mixture, then finish with extra coriander, lime zest, and lime wedges on the side.
Tips & Variations
- For a more intense smoky flavor, add a little smoked paprika alongside the chipotle paste.
- Use Greek yoghurt instead of crème fraîche for a tangier sauce.
- Try adding roasted red peppers to the chickpea mix for extra sweetness and color.
- Serve with a side salad or avocado slices for a fuller meal.
Storage
Store any leftover chickpea and aubergine topping in an airtight container in the fridge for up to 2 days. Keep the toasted pittas separate to maintain their crispness. Reheat the topping gently in a pan or microwave before serving, and add fresh sauce and coriander after warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned aubergine instead of fresh?
Fresh aubergine works best to achieve the right texture and flavor. Canned aubergine is usually softer and may make the mixture too wet.
Is chipotle paste very spicy?
Chipotle paste has a smoky heat that varies by brand. Start with less if you prefer mild flavors, and adjust to taste as you cook.
PrintChipotle Chickpeas with Aubergine & Pitta Recipe
A vibrant and flavorful dish featuring smoky chipotle-spiced chickpeas and tender aubergine served atop crispy wholemeal pitta triangles, complemented by a zesty tahini lime crème fraîche sauce. Perfect as a light lunch or a shareable appetizer with a hint of heat and fresh citrus.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Pittas and Toppings
- 4 wholemeal pittas, cut into triangles
- 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
Tahini Lime Sauce
- 150g light crème fraîche
- 3 tbsp tahini
- 2 limes, zested and juiced, plus extra zest and wedges to serve
- 2 garlic cloves, crushed
- 50ml water (to loosen sauce)
Instructions
- Toast the pittas: Preheat your oven to 200°C (180°C fan, Gas mark 6). Arrange the wholemeal pitta triangles in a single layer on a baking tray and toast them for about 10 minutes until they are crisp and golden. Set aside to cool slightly.
- Cook the aubergine and chickpeas: While the pittas toast, heat the rapeseed oil in a large frying pan over medium heat. Add the finely chopped onion and sliced aubergine, frying gently for 10 minutes until they are soft and beginning to brown.
- Add chickpeas and chipotle: Stir in the drained chickpeas and chipotle paste into the pan. Continue cooking for another 5 minutes to allow the flavors to meld and the chickpeas to heat through.
- Mix in coriander and season: Remove the pan from the heat and stir in the chopped coriander along with a pinch of salt and pepper to taste. Set aside.
- Prepare the tahini lime sauce: In a bowl, whisk together the light crème fraîche, tahini, lime juice, lime zest, crushed garlic cloves, and 50ml of water to loosen the sauce to your desired consistency.
- Assemble and serve: Spoon a generous amount of the tahini lime sauce over the toasted pitta triangles. Top with a piled heap of the aubergine and chickpea mixture. Garnish with extra coriander leaves, additional lime zest, and serve with lime wedges on the side for squeezing over.
Notes
- For a spicier kick, add extra chipotle paste or serve with a drizzle of hot sauce.
- Wholemeal pittas add a nutty flavor and are a healthier choice compared to white pittas.
- This dish can be served warm or at room temperature, making it great for entertaining.
- To make this recipe vegan, substitute light crème fraîche with a vegan alternative or cashew cream.
- Leftover topping can be stored in the fridge for up to 2 days and reheated gently on the stovetop.
Keywords: chipotle chickpeas, aubergine recipe, wholemeal pitta, tahini lime sauce, vegetarian appetizer, smoky chickpeas, healthy snacks
