Spinach borani with fried chickpeas

Spinach borani with fried chickpeas

Spinach yoghurt is topped with crispy spiced chickpeas in this stunning mezze plate from Josh Katz.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    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
  2. Step 2

    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
  3. Step 3

    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
  4. Step 4

    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
  5. Step 5

    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