Chipotle chickpeas with aubergine & pitta

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 wholemeal pittas cut into triangles

150g light 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

Directions

Heat the oven to 200C/180C fan/gas 6. Lay the pittas in a single layer on a baking tray and toast for 10 mins until crisp.

Meanwhile, make the topping. Heat the oil in a large frying pan and fry the onion and aubergine over a medium heat for 10 mins until softened. Add the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.

Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.

To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander, the extra lime zest and lime wedges.

Nutrition

• Calories: 426
• Total Fat: 18 g
• Saturated Fat: 5 g
• Sodium: 0.46 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 12 g
• Total Sugars: 9 g
• Protein: 16 g