Chipotle Chickpeas with Aubergine & Pitta Recipe

Introduction

This chipotle chickpeas with aubergine and pitta recipe is a flavorful, vibrant dish perfect for a light lunch or a tasty snack. Combining smoky chipotle, creamy tahini lime sauce, and crisp toasted pittas, it’s a satisfying treat that’s easy to prepare.

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 coriander, roughly chopped, plus extra to serve

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Lay the pitta triangles in a single layer on a baking tray and toast them for 10 minutes until crisp and golden.
2. Step 2: While the pittas are toasting, heat the rapeseed oil in a large frying pan over medium heat. Add the finely chopped onion and sliced aubergine and cook for about 10 minutes until softened.
3. Step 3: Stir in the drained chickpeas and chipotle paste, cooking for an additional 5 minutes to allow the flavors to combine. Remove from heat and mix in the chopped coriander and seasoning to taste.
4. Step 4: In a bowl, whisk together the crème fraîche, tahini, lime juice, lime zest, crushed garlic, and 50ml of water until smooth and loosened to a sauce consistency.
5. Step 5: To serve, spread the tahini lime sauce over the toasted pitta triangles. Top generously with the aubergine and chickpea mixture, then sprinkle with extra coriander, lime zest, and serve with lime wedges on the side.

Tips & Variations

• For a spicier kick, add extra chipotle paste or a pinch of smoked paprika.
• Swap wholemeal pittas for gluten-free flatbreads to make this dish gluten-free.
• Try roasting the aubergine instead of frying for a smokier flavor.
• If you prefer a vegan version, substitute crème fraîche with dairy-free yogurt or cashew cream.

Storage

Store any leftover aubergine and chickpea mixture in an airtight container in the refrigerator for up to 2 days. The pitta crisps are best enjoyed fresh but can be kept in an airtight container for a day or two. Reheat the topping gently on the stove before serving, and add fresh lime zest and coriander to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just drain and rinse them before cooking to reduce any excess salt or canning liquid.

How can I make this dish less spicy?

Reduce the amount of chipotle paste or remove it entirely and replace with a mild smoked paprika to keep the smoky flavor without the heat.

Chipotle Chickpeas with Aubergine & Pitta Recipe

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★★★★★

4.6 from 146 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant and flavorful recipe features chipotle-spiced chickpeas and tender aubergine served atop crispy wholemeal pitta triangles with a zesty tahini lime sauce. The smoky heat from the chipotle paste pairs beautifully with the creamy tang of the lime-infused crème fraîche and tahini dressing, making it an easy yet impressive vegetarian dish perfect for lunch or a light dinner.

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Ingredients

Scale 1x2x3x

Pitta and Sauce

• 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
• 50ml water (to loosen the sauce)

Vegetable and Chickpea 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

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Instructions

1. Toast the pittas: Preheat the oven to 200°C (180°C fan/gas mark 6). Lay the wholemeal pitta triangles in a single layer on a baking tray and toast for 10 minutes until they become crisp and golden. Remove from the oven and set aside.
2. Cook the aubergine and onion: Heat the rapeseed oil in a large frying pan over medium heat. Add the chopped onion and sliced aubergine, frying gently for about 10 minutes until the vegetables have softened and begun to turn golden.
3. Add chickpeas and chipotle: Stir in the drained chickpeas and chipotle paste into the pan. Cook for an additional 5 minutes, allowing the flavors to meld and the chickpeas to heat through. Remove the pan from the heat and stir in the chopped coriander along with salt and pepper to taste.
4. Prepare the tahini lime sauce: In a bowl, whisk together the light crème fraîche, tahini, lime zest, lime juice, crushed garlic, and 50ml water. Whisk thoroughly until you achieve a smooth, pourable sauce consistency.
5. Assemble and serve: Spoon a generous amount of the tahini lime sauce over the toasted pitta triangles. Top with a hearty pile of the aubergine and chickpea mixture. Garnish with extra chopped coriander, additional lime zest, and lime wedges for squeezing on top. Serve immediately for the best texture and flavor.

Notes

• If you prefer a spicier dish, add more chipotle paste or a dash of hot paprika.
• For a vegan option, substitute the crème fraîche with a plant-based yogurt or vegan sour cream alternative.
• Wholemeal pittas provide extra fiber and nutrients compared to white pittas.
• You can prepare the topping in advance and gently reheat before serving to save time.
• Serve with a fresh green salad or roasted vegetables for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch
• Method: Frying
• Cuisine: Mexican-inspired

Keywords: chipotle chickpeas, aubergine, pitta, tahini lime sauce, vegetarian, smoky, spicy, healthy lunch