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A white bowl with spinach stew with spinach, chickpeas and ground beef beside rice with a fork, a lemon wedge and parsley on top with a small bowl of parsley at the side, a green water glass and a small bowl of lemon wedges on a red and brown patterned table cloth.
4.67 from 6 ratings

Quick Spinach Stew (With Chickpeas & Beef)

Yield: 6 Servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Author: Amina Al-Saigh
One of the simplest stew recipes out there, this Lebanese spinach stew is made with ground beef, spinach and chickpeas to make a hearty and comforting stew. Serve alongside rice for a simple and easy meal.
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Ingredients
 

  • 3 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 2 1/2 teaspoons salt, divided
  • 1 pound lean ground beef, 453g
  • 1/2 teaspoon black pepper
  • 1/2 cup tomato paste
  • 800 grams frozen spinach , 2x 400g packs
  • 3 cups chicken broth, or vegetable broth
  • 540 ml canned chickpeas, rinsed and drained

Instructions
 

  • In a soup pot over medium heat, add in the olive oil. Once the oil is hot, add in the diced onions and 1/2 teaspoon of the salt. Cook and stir for 4-5 minutes until the onions are softened.
  • Next, add the ground beef, breaking it down with a wooden spoon. Season with black pepper and 1 teaspoon of the salt. Continue to cook the ground beef until the juices are dry and the ground beef has started to brown, for approximately 8 to 10 minutes.
  • Add the remaining 1 teaspoon of salt along with the tomato paste and continue to cook and stir for 2 minutes. Place the frozen spinach in the pot along with the chicken broth. Mix well and bring to a simmer over medium heat. Cover and cook for 30 minutes until the spinach is cooked down and the flavours have melded together.
  • Uncover the pot and add in the drained chickpeas. Mix and cook for 5 more minutes to allow the chickpeas to soften and combine with the stew. Taste and adjust for more salt and pepper if needed.

Notes

  • If you want to make this recipe vegetarian, simply skip the ground beef and use vegetable stock. I also like to double the amount of onions for more flavour.
  • You can use fresh spinach instead of frozen, but you'll need a lot since it will wilt down. I find frozen spinach to be much easier.
Serving: 1Serving, Calories: 292kcal, Carbohydrates: 20g, Protein: 26g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 1900mg, Potassium: 1085mg, Fiber: 8g, Sugar: 5g, Vitamin A: 15981IU, Vitamin C: 14mg, Calcium: 219mg, Iron: 6mg
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