Spinach Borani with Crispy Chickpeas

The new recipe of Bereketli Tastes, Spinach Borani with Crispy Chickpeas :) You can't get enough of the crispy chickpeas you bake to the delicious combination of strained yoghurt and spinach. Cook the chickpeas just before serving so that they do not cool and soften until serving.

I would definitely recommend using strained yoghurt so that the salad does not get watery.

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Definitely try it 💕

Ingredients for Crispy Chickpea Spinach Borani Recipe

• 300 g washed chopped spinach
• 1 medium carrot
• 3-4 tablespoons of olive oil
• 4 tablespoons of strained yogurt (heaped)
• 2 cloves of garlic
• salt
• 1 cup boiled chickpeas
• Red pepper powder, cumin, salt

For Sevi:

• 1 pinch of parsley
• Olive oil

How to Make Crispy Chickpea Spinach Borani Recipe?

1. Thoroughly wash, drain and chop the spinach. Grate the peeled carrots.
2. Take the olive oil and carrots in the pan and saute them on medium heat until the carrots are soft.
3. Add the spinach and salt, sauté until the spinach is wilted and turn off the stove.
4. In a deep bowl, mix yogurt, crushed garlic and salt.
5. Add the spinach mixture into it and mix it and transfer it to the serving plate.
6. Mix the chickpeas with olive oil and spices and bake until crispy.
7. Serve with chopped parsley and olive oil.