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A serving of chipotle chickpeas with aubergine & pitta

Chipotle chickpeas with aubergine & pitta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: Per serving
low inkcal426
high infibre11g


  • 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

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


  • 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 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.

  • STEP 3

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

Recipe from Good Food magazine, May 2021

Goes well with


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