Introduction

This chipotle chickpeas with aubergine and pitta dish is a smoky, tangy, and satisfying meal perfect for a quick lunch or dinner. The creamy tahini lime sauce pairs beautifully with the spiced vegetables and crispy pitta triangles, delivering bold flavors in every bite.

Chipotle Chickpeas with Aubergine & Pitta Recipe - Recipe Image

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: Heat 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 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 about 10 minutes until softened.
Step 3: Stir in the drained chickpeas and chipotle paste, and cook for another 5 minutes, allowing the flavors to combine. Remove the pan from the heat and mix in the chopped coriander and some seasoning to taste.
Step 4: In a bowl, whisk together the crème fraîche, tahini, lime juice, lime zest, crushed garlic, and 50ml water to loosen the sauce.
Step 5: To serve, spread the tahini lime sauce over the toasted pitta triangles. Top with the warm aubergine and chickpea mixture, then garnish with extra coriander, lime zest, and lime wedges.

Tips & Variations

For extra heat, add a pinch of chili flakes or a dash of hot sauce to the chipotle mixture.
Swap aubergine for courgette or bell peppers if preferred.
Use plain yogurt instead of crème fraîche for a lighter sauce.
For a vegan version, replace crème fraîche with a dairy-free yogurt alternative.

Storage

Store any leftover aubergine and chickpea mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Toast fresh pitta triangles just before serving to keep them crisp, rather than storing them toasted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the wholemeal pittas with gluten-free pitta bread or serve with gluten-free flatbreads or rice cakes.

How spicy is the chipotle paste?

Chipotle paste has a smoky heat that varies by brand. Start with 1 tablespoon, and adjust to taste based on your preferred spice level.

Chipotle Chickpeas with Aubergine & Pitta Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

A vibrant and hearty recipe featuring crispy wholemeal pitta triangles topped with a smoky chipotle chickpea and aubergine mixture, complemented by a tangy tahini lime crème fraîche sauce. Perfect as a flavorful appetizer or light meal combining smoky, creamy, and fresh citrus notes.

Author: Ella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Snack
Method: Baking
Cuisine: Mexican-inspired
Diet: Vegetarian

Ingredients

Scale

For the Pitta

4 wholemeal pittas, cut into triangles

For the Tahini Lime Sauce

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)

For the Aubergine & 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 your oven to 200°C (180°C fan)/gas mark 6. Arrange the wholemeal pitta triangles in a single layer on a baking tray and toast in the oven for 10 minutes, until they become crisp and golden.
Cook the aubergine and onion: While the pittas are toasting, heat the rapeseed oil in a large frying pan over medium heat. Add the finely chopped onion and sliced aubergines and fry for about 10 minutes, stirring occasionally, until softened and lightly browned.
Add chickpeas and chipotle paste: Stir in the drained chickpeas and chipotle paste with the aubergines and onion. Continue cooking for another 5 minutes to let the flavors meld. Remove the pan from heat and mix in the roughly chopped coriander. Season with salt and pepper to taste.
Prepare the tahini lime sauce: In a bowl, whisk together the light crème fraîche, tahini, lime zest and juice, crushed garlic, and 50ml of water to loosen the mixture into a smooth, spreadable sauce.
Assemble and serve: Spread a generous amount of the tahini lime sauce over the toasted pitta triangles. Top with a hearty pile of the smoky chipotle aubergine and chickpea mixture. Garnish with extra coriander, additional lime zest, and lime wedges on the side for squeezing over. Serve immediately and enjoy!

Notes

Using light crème fraîche keeps the dish lower in fat while providing creaminess.
You can adjust the amount of chipotle paste to control the heat intensity.
For a vegan version, substitute crème fraîche with a dairy-free yogurt.
If wholemeal pittas are not available, regular pittas can be used instead.
Extra lime wedges enhance the fresh citrus flavor and allow diners to customize the tanginess.

Keywords: chipotle chickpeas, aubergine, pitta, tahini lime sauce, vegetarian, smoky, snack, light meal