This quick spinach stew is ready in about 45 minutes and promises comfort and satisfaction. Frozen spinach (you can use fresh too) is simmered on the stove top with simply seasoned ground beef and chickpeas in a tomato based broth until soft and flavourful. Don’t underestimate this humble dish – it packs a lot of flavour and its easy to whip up on weeknights.

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.

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My Iraqi Version of Spinach Stew

There are so many versions of this spinach stew across the middle east, and this one is my Iraqi version; exactly how my mom made it for us growing up. With a tomato based broth, ground beef and chickpeas. The whole thing simmers together and the flavours combine to create a satisfying stew that is begging to be served over vermicelli rice.

This was amongst many easy stews my mom would rotate for us weekly, like this green bean stew or one of my favourites: okra stew. The unique thing about this spinach stew recipe though is that while most other stews are cooked with bone-in meat, this one uses ground beef which makes it much quicker to make.

Ingredient Notes

Ingredient shot for spinach stew with ground beef in a white bowl, tomato paste in a small white bowl, a small pitcher of olive oil, a small bowl of chopped white onions, a packet of frozen spinach, a can of chickpeas and a measuring cup with broth and a spoon on a golden yellow background.

For the spinach, I prefer using frozen spinach for a couple of reasons. First, I can just leave it in my freezer for whenever the mood strikes. Second, its easier to measure since fresh spinach will wilt down significantly and you’ll need a lot of it.

The ground beef is a core component, but I have made it many times without it for a vegetarian version of the stew. In this case, I like to double the amount of onions for more flavour.

This stew is simply seasoned with salt and pepper, and that’s how I like it. It allows the subtle spinach and chickpea flavours to shine. But feel free to add seven spice if you like a more warmly seasoned stew.

How to Make this Simple Stew

Start by softening the onions in olive oil over medium heat for 5 to 6 minutes. Then, add the ground beef and break it down into small pieces. Season it with salt and pepper and cook until all the juices dry up.

Browned ground beef and chopped onions in a metal pot with a wooden spoon on a golden yellow background.

Next, add the tomato paste, the water, and the frozen spinach. Cover the pot and allow it to come to a boil. The blocks of frozen spinach will soon melt into the stew. Allow it to simmer for 30 minutes or so until the flavours combine.

Metal pot with reddish liquid and a block of spinach on a golden yellow background.

Finally, add the rinsed and drained can of chickpeas towards the last 5 to 10 minutes of cooking time. Taste and adjust the stew for more salt and pepper if needed. Now you’re ready to serve it. You can also squeeze some lemon on top if you like.

Cooked spinach, chickpeas and ground beef in a reddish broth in a metal pot with a wooden spoon on a golden yellow background.

Serving and Storage Suggestions

You can certainly serve this stew with a crusty piece of bread, since it is on the thicker side. But my favourite way to have it is over rice. Either vermicelli basmati rice or medium grain Egyptian rice – both are quite easy to make whilst the stew is simmering.

As for storage, it will keep in the fridge for 2-3 days in an airtight container. It’s also a very freezer friendly soup since the spinach and chickpeas will hold up quite well. Simply place any leftovers in freezer bags or containers and freeze for up to 3-4 months.

A white bowl with spinach stew with spinach, chickpeas and ground beef beside rice, a lemon wedge and parsley on top with a small bowl of parsley at the side on a red and brown patterned table cloth.

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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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