Spinach Borani with Fried Chickpeas Recipe

Name: Spinach Borani with Fried Chickpeas Recipe
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

www.greatbritishchefs.com

Spinach yoghurt is topped with crispy spiced chickpeas in this stunning mezze plate from Josh Katz.

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Pot

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