Introduction

This chipotle chickpeas with aubergine and pitta recipe is a vibrant, smoky dish perfect for a flavorful snack or light meal. With crisp toasted pittas and a zesty tahini-lime sauce, it’s a delightful combination that’s simple to prepare.

Chipotle Chickpeas with Aubergine & Pitta Recipe - Recipe Image

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)/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 finely chopped onion and sliced aubergine, cooking for about 10 minutes until softened.
Step 3: Stir in the chickpeas and chipotle paste, cooking for an additional 5 minutes to combine the flavors. Remove from heat and mix in the chopped coriander and a pinch of seasoning.
Step 4: In a bowl, whisk together the 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 with the aubergine and chickpea mixture, then garnish with extra coriander, lime zest, and lime wedges.

Tips & Variations

For extra heat, add more chipotle paste or a pinch of chili flakes to the chickpea mixture.
Swap wholemeal pittas for naan or flatbread if preferred.
Add a handful of chopped tomatoes or fresh spinach for added freshness.
If tahini is not available, you can substitute with peanut butter or omit it for a lighter sauce.

Storage

Store any leftover chickpea and aubergine mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Toast fresh pittas when ready to serve to maintain crispness, as stored ones may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas are perfect for this dish; just be sure to drain and rinse them before cooking.

Is this recipe suitable for vegans?

To make this recipe vegan, substitute the light crème fraîche with a plant-based yogurt or vegan sour cream alternative.

Chipotle Chickpeas with Aubergine & Pitta Recipe

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★★★★★

4.7 from 105 reviews

This vibrant and flavorful Chipotle Chickpeas with Aubergine & Pitta recipe features toasted wholemeal pittas topped with a smoky chipotle-spiced chickpea and aubergine mixture, all enhanced by a zesty tahini lime crème fraîche sauce. A perfect blend of smoky, creamy, and citrusy elements, this dish makes a deliciously satisfying vegetarian meal or appetizer.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired
Diet: Vegetarian

Ingredients

Scale

For the Toasted Pittas

4 wholemeal pittas, cut into triangles

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

For the 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) or gas mark 6. Arrange the wholemeal pitta triangles in a single layer on a baking tray. Bake for about 10 minutes until they are crisp and golden. Set aside once toasted.
Prepare the Topping: Heat the rapeseed oil in a large frying pan over medium heat. Add the finely chopped onion and sliced aubergine and cook for approximately 10 minutes until they become soft and tender.
Add Chickpeas and Chipotle Paste: Stir in the drained chickpeas and chipotle paste into the softened aubergine and onion mixture. Continue cooking for another 5 minutes to allow flavors to meld and the mixture to heat through. Remove the pan from the heat and fold in the roughly chopped coriander along with seasoning to taste.
Make the Tahini Lime Sauce: In a bowl, whisk together the light crème fraîche, tahini, lime zest and juice, crushed garlic, and 50ml of water to loosen the sauce to a pourable consistency.
Assemble and Serve: Spoon the tahini lime sauce generously over the toasted pitta triangles. Top with a heaping portion of the chipotle chickpea and aubergine mixture. Garnish with additional coriander leaves, extra lime zest, and lime wedges for squeezing over. Serve immediately for best texture and flavor.