Name: Chipotle Chickpeas and Aubergine Pitta with Tahini Lime Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
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; 50ml water (to loosen the sauce); 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

Introduction

This chipotle chickpeas with aubergine and pitta recipe is a flavorful, smoky vegetarian dish perfect for a light lunch or dinner. The creamy tahini lime sauce pairs beautifully with the spicy chickpeas and tender aubergine, all served on crisp toasted pittas. It’s easy to prepare and packed with vibrant flavors.

A white plate holds a flatbread torn into pieces as the base layer, topped with a thick spread of creamy white yogurt sauce that covers most of the plate’s surface. On top of the sauce, there is a colorful mix of cooked chickpeas and diced cooked eggplant, both seasoned and browned, scattered unevenly across the plate. Fresh green cilantro leaves are sprinkled on top, adding bright green color and texture, along with two lime wedges placed near the upper edge of the plate. A silver spoon with some yogurt sauce and lime zest rests on the left side of the plate on a white marbled surface. The background features a soft green cloth partially visible beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

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 about 10 minutes until crisp.

Step 2: While the pittas toast, heat the rapeseed oil in a large frying pan over medium heat. Add the chopped onion and sliced aubergine, cooking for 10 minutes until softened.

Step 3: Stir in the chickpeas and chipotle paste, and cook for an additional 5 minutes to allow the flavors to meld. Remove the pan from heat and mix in the chopped coriander, then season to taste.

Step 4: In a bowl, whisk together the crème fraîche, tahini, lime juice and zest, crushed garlic, and about 50ml water to loosen the sauce to a pourable consistency.

Step 5: To serve, spread the tahini lime sauce over the toasted pittas, top with the aubergine and chickpea mixture, and finish with extra coriander, lime zest, and lime wedges on the side.

Tips & Variations

For extra heat, add a pinch of chili flakes or a dash of hot sauce to the chipotle paste mixture.

You can substitute wholemeal pittas with naan bread or tortilla wraps for a different base.

If you prefer a smoother sauce, blend the tahini lime dressing before serving.

Roast the aubergine for a smokier flavor instead of frying.

FAQs

Can I use canned chipotle peppers instead of chipotle paste?

Yes, you can finely chop canned chipotle peppers in adobo sauce to substitute for chipotle paste. Adjust the quantity to your taste, starting with about one tablespoon.

Is this recipe suitable for a vegan diet?

The recipe as written uses crème fraîche, which is dairy-based. To make it vegan, substitute with a plant-based yogurt or vegan sour cream alternative.