Chipotle 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
Scale
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
