Chipotle Chickpeas with Aubergine and Pitta
Give chickpeas and aubergine a spicy kick with chipotle. Serve on top of pittas with tahini and crème fraîche and finish with lime wedges and coriander. Perfect for lunch or a light dinner.
Method
Based on 4 servings, adjust as needed.
Step 1
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.
Step 2
Meanwhile, make the topping. Heat the oil in a large frying pan. when hot, add the aubergine and fry over a medium heat for 10 mins until softened and golden. Add the onion and cook for another 5 minutes. Pour in the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.
Step 3
Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with a little water to loosen.
Step 4
To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander.
- Ingredients
- Based on 4 servings
-
4 Wholemeal Pittas, cut into triangles 1x Sainsbury's Wholemeal Pittas x6 -
3 tbsp Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g -
2 Limes, zested and juiced 2x Sainsbury's Limes -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
2 Aubergines, peeled and diced 2x Sainsbury's Aubergine -
1 tins Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*) -
2 tbsp Chipotle Paste 1x Sainsbury's Spicy Chipotle Chilli Paste, Inspired to Cook 90g -
15g Coriander, roughly chopped, plus extra to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
150g Light Crème Fraîche 1x Sainsbury's British Lighter Crème Fraîche 300ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g