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
Ingredients
- sunflower oil, for deep frying
- 100g oftinned chickpeas, drained, rinsed and patted dry
- ½tbsp of za'atar
- ¼tsptumeric powder
- 200g ofspinach
- 200g ofnatural yoghurt
- 1 ½tbsp oflemon juice
- 50ml of extra virgin olive oil
- 1tbsp of dill, chopped
- flaky sea saltto season
- freshly ground black pepperto season
- 4pitta breads, lightly brushed with oil and warmed in the oven or grill, to serve
Instructions
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 crispStep 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 pepperStep 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 possibleStep 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 pepperStep 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