Chipotle Chickpeas with Aubergine & Pitta Recipe
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.
- 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.
Notes
- For extra heat, add more chipotle paste or a pinch of chili flakes.
- Wholemeal pittas can be substituted with regular pittas if preferred.
- This dish is ideal for a quick vegetarian lunch or light dinner.
- Make sure to drain the chickpeas well to avoid excess moisture in the topping.
- For a vegan version, substitute crème fraîche with a plant-based alternative.
Keywords: chipotle chickpeas, aubergine recipe, vegetarian pitta, smoky chickpeas, tahini lime sauce, healthy vegetarian meal
