Chipotle Chickpeas with Aubergine and Pita

• wholegrain pitas↗4

  cut into triangles

• light crème fraîche150g light g
• tahini↗3 tbsp tbsp
• limes↗2

  zested and juiced, plus extra zest and wedges for serving

• garlic cloves↗2

  minced

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• aubergines↗2 small

  finely chopped

• chickpeas↗400g g

  drained

• chipotle paste↗1 tbsp tbsp
• coriander½ small bunch of

  coarsely chopped, plus extra for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Spread the pitas in a single layer on a tray and bake for 10 minutes until crisp.

2. 2

   Meanwhile, prepare the filling. Heat the oil in a large skillet and sauté the onion and aubergine over medium heat for 10 minutes until soft. Add the chickpeas and chipotle paste, cook for another 5 minutes. Remove from heat and stir in coriander with the seasonings.

3. 3

   In a separate bowl, whisk together the crème fraîche, tahini, lime juice and zest, as well as the garlic, adding 50 ml of water to thin.

4. 4

   To serve, spread the toasted pitas with the tahini‑lime sauce, top with aubergine and chickpeas, and finish with a sprinkling of coriander, extra lime zest and lime wedges.