Spinach borani with fried chickpeas
Borani is a dish of Persian origin, though there are Turkish variations, usually involving yoghurt as a base or topping. It comes in all different shapes and forms depending on where you are in the world, some with meat, and many using blanched or sautéed vegetables that are subsequently blended or incorporated into the yoghurt. Fried chickpeas are a great topping for many dips and spreads, such as pumpkin chershi. At our Shawarma Bar, we garnish our hummus with fried chickpeas. If you’d rather not go to the effort of making them, this borani will taste delicious all by itself.
Ingredients
Metric
Imperial
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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