Spinach Borani with Fried Chickpeas Recipe - Great British Chefs

Ingredients

• 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
• 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