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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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