Chipotle chickpeas with aubergine & pitta

SERVES 4 PREP 10 mins COOK 15 mins EASY V

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

For the 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

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.

2 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.

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

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, the extra lime zest and lime wedges.

GOOD TO KNOW balanced • low cal • folate •

fibre • 2 of 5-a-day

PER SERVING 426 kcals • fat 18g • saturates 6g •

carbs 45g • sugars 7g • fibre 11g • protein 15g •

salt 0.8g