Chipotle chickpeas with aubergine & pitta - Good Food Middle East

Ingredients

• 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
• 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