Quick chard borani soup with yoghurt, crispy garlic and beans

I’m emphatically not a dip person, but the first time I tried chard borani I became so obsessed that we’ve been having it on repeat. This is a soup version, thickened with beans and topped with crisp garlic and brown butter. It’s perfect with flatbreads and takes just minutes to put together — a homage to the original.

Heat 2 tbsp olive oil in a large, wide-based pan and stir-fry 1 large sliced onion for five minutes. Add 2 grated garlic cloves and the roughly chopped chard stems, cook five minutes more, then add 400g chard leaves, 750ml just-boiled water, 2 tsp sea salt flakes and 150g of the drained haricot beans.

Bring to a boil, then simmer for 10 minutes. Take the pan off the heat, cool for five minutes, stir in the juice of ½ lemon and roughly blend. While the soup cools, melt 40g salted butter, add 2 thinly sliced garlic cloves and 2 tsp aleppo pepper (optional) and cook until the garlic crisps; stir in the remaining 110g drained beans and adjust the salt.

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