Spinach borani with fried chickpeas
Ingredients
Chickpeas
- sunflower oil, for deep frying
- 100g of tinned chickpeas , drained, rinsed and patted dry
- 1/2 tbsp of za'atar
- 1/4 tsp tumeric powder
Borani
- 200g of spinach
- 200g of natural yoghurt
- 1 1/2 tbsp of lemon juice
- 50ml of extra virgin olive oil
- 1 tbsp of dill , chopped
- flaky sea salt to season
- freshly ground black pepper to season
- 4 pitta breads, lightly brushed with oil and warmed in the oven or grill, to serve
Method
Pour the sunflower oil into a heavy-based saucepan to a 2cm depth. Place the pan over medium-high heat until the oil is 200ºC when probed with a thermometer. Lower the chickpeas into the hot oil to deep-fry for 8-10 minutes, or until golden brown and crisp
- sunflower oil, for deep frying
- 100g of tinned chickpeas , drained, rinsed and patted dry
Remove the chickpeas from the oil with a slotted spoon, transfer to a plate lined with kitchen paper, sprinkle with the zaʹatar and turmeric, and season generously with salt and black pepper
- 1/2 tbsp of za'atar
- 1/4 tsp tumeric powder
- flaky sea salt to season
- freshly ground black pepper to season
Bring a saucepan of salted water to the boil and blanch the spinach for 30 seconds, drain and refresh in a bowl filled with iced water, or under cold running water. Drain and squeeze dry with your hands to remove as much of the liquid as possible
- 200g of spinach
Finely chop the spinach and add to a bowl. Stir through the yoghurt, garlic and lemon juice. Fold in half the olive oil. Season to taste with salt and black pepper
- 200g of natural yoghurt
- 1 1/2 tbsp of lemon juice
- 50ml of extra virgin olive oil
- flaky sea salt to season
- freshly ground black pepper to season
Spread the borani around the base of a plate and spoon over the deep-fried chickpeas. Garnish with chopped dill and finish with a generous drizzle of the remaining olive oil around the outside. Serve with the warmed bread
- 1 tbsp of dill , chopped
- 50ml of extra virgin olive oil
- 4 pitta breads, lightly brushed with oil and warmed in the oven or grill, to serve
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Spinach borani with fried chickpeas
