Dinner for 4

Chipotle Chickpeas with Pitta

Name: Chipotle Chickpeas with Pitta
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 wholemeal pittas cut into triangles; 150 g light light crème fraîche; 3 tbsp tahini; 2 limes zested and juiced; 2 cloves garlic crushed; 1 tbsp rapeseed oil; 1 onion finely chopped; 2 small aubergines finely sliced; 400 g chickpeas drained; 1 tbsp chipotle paste; 1/2 bunch coriander roughly chopped

Toasted pitta triangles accompany chickpeas and aubergine cooked in a smoky chipotle sauce with a lime tahini cream.

$2.02per serving $$

25 minstart to table

4servings

Middle Eastern Vegetarian Budget Family Dinners Spring

Ingredients

4 wholemeal pittas cut into triangles
150 g light light crème fraîche
3 tbsp tahini
2 limes zested and juiced
2 cloves garlic crushed
1 tbsp rapeseed oil
1 onion finely chopped
2 small aubergines finely sliced
400 g chickpeas drained
1 tbsp chipotle paste
1/2 bunch coriander roughly chopped

Steps

Heat the oven to 400 F, arrange the pitta triangles on a baking sheet, and toast for 8 minutes.
Stir the crème fraîche, tahini, lime zest, lime juice, and garlic together in a small bowl.
Heat the oil in a large skillet and cook the onion and aubergine for 10 minutes.
Add the chickpeas and chipotle paste, then cook for 5 minutes until hot.
Spoon the lime tahini cream over the chickpeas and scatter the coriander on top.

Main ingredient on sale this week? See what to make with canned beans on sale.