Spinach borani

Name: Spinach borani | Asda Good Living
Total time: 35 min
Yield: 6
Cuisine: Turkish
Ingredients: 3 tbsp Olive Oil; 2 Garlic cloves, crushed; 300g Baby Spinach; 400g Chickpeas, drained; 1 Shallot, finely sliced; 1 tsp mild or medium Curry Powder (depending on preference); 15g Salted Butter, cubed; 500g Asda Greek Style Full Fat Yogurt; 1 Lemon, juiced and zested; 1 tbsp fresh Dill, roughly chopped; ¼ tsp Chilli Flakes, optional; Flatbreads, optional

Summon classic Persian flavours with zingy lemon and dill for freshness in this side dish. Grab a flatbread and dig in.

By Asda Good Living,14th December 2023

Cook: 35 Mins

Serves: 6

Price: £0.98 per serving

Nutritional Information

Each 188g serving contains

Energy
1923kj
244kcal

12%

Fat
17.7g

Med
25%

Saturates
7.9g

High
40%

Sugars
4.1g

Low
5%

Salt
0.23g

Low
4%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1023kj/245kcal

Ingredients

3 tbsp Olive Oil

2 Garlic cloves, crushed

300g Baby Spinach

400g Chickpeas, drained

1 Shallot, finely sliced

1 tsp mild or medium Curry Powder (depending on preference)

15g Salted Butter, cubed

500g Asda Greek Style Full Fat Yogurt

1 Lemon, juiced and zested

1 tbsp fresh Dill, roughly chopped

¼ tsp Chilli Flakes, optional

Flatbreads, optional

Method

Preheat the oven to 180°C/160°C fan/gas 4. Heat 1 tbsp of olive oil in a large frying pan over a low heat, add the garlic and fry until fragrant but not coloured, about 30 secs. Toss in the spinach and stir-fry for 3–4 mins until wilted and any excess moisture has evaporated. Transfer to a plate and set aside to cool.

Pat the chickpeas dry with kitchen paper and put in a bowl with the remaining 2 tbsp olive oil, the sliced shallot and curry powder and toss together until well combined. Tip onto a baking tray and arrange in a single layer. Bake for 20 mins, stirring halfway through, until the chickpeas are crispy and the shallots are golden. Remove from the oven and turn off the heat. Dot the butter over the top of the chickpeas and return to the oven to keep warm and allow the butter to melt while you prepare the yogurt.

Roughly chop the cooled spinach and put in a mixing bowl along with the yogurt and lemon juice, stirring it well. Tip the mixture into a shallow bowl or plate and spread out evenly with the back of a spoon. Top with the chickpea, shallot and spiced butter mixture. Scatter over the lemon zest, dill and chilli flakes, if using, and serve immediately with some toasted flatbreads on the side for scooping.