Turmeric, ginger & coconut fish curry
Serve up this healthy fish curry, with vibrant turmeric, ginger and coconut flavours, for an easy midweek meal. It takes just 30 minutes from prep to plate
Chipotle chickpeas with aubergine & pitta
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 4 wholemeal pittascut into triangles
- 150g light light crème fraîche
- 3 tbsp tahini
- 2 limeszested and juiced, plus extra zest and wedges to serve
- 2 garlic clovescrushed
For the topping
- 1 tbsp rapeseed oil
- 1 onionfinely chopped
- 2 small auberginesfinely sliced
- 400g chickpeasdrained
- 1 tbsp chipotle paste
- ½ small bunch of corianderroughly chopped, plus extra to serve
Nutrition: Per serving
- kcal426low
- fat18g
- saturates6g
- carbs45g
- sugars7g
- fibre11ghigh
- protein15g
- salt0.8g
Method
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.
