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+ servings
Spinach Stew with rice known as Sabanekh wa Rice
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5 from 51 votes

Spinach Stew (Sabanekh wa Riz)

Lebanese spinach stew is hearty, warming, and delicious. Using minimal ingredients and can be made in around 30 minutes. Gluten free and vegan.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Servings: 6 people
Calories: 246kcal
Author: Janelle Hama

Ingredients

  • 2 kg Fresh spinach chopped small. (Frozen spinach can also be used)
  • ½ cup Coriander (cilantro) finely chopped
  • 400 g Chickpeas drained
  • 1 medium Brown Onion Diced
  • 5-6 cloves Fresh garlic crushed
  • 2 tbsp Olive oil divided
  • 1 cup Vegetable stock
  • 1 teaspoon Black pepper to taste
  • 1 medium Fresh lemon juice
  • 1 small Red chili (optional)

Instructions

  • In a large pot, over high heat, add 2 tablespoon Olive oil, the diced 1 medium Brown Onion, chopped ½ cup Coriander (cilantro) and crushed 5-6 cloves Fresh garlic until translucent and fragrant.
    Sweat onion
  • Add the chopped 2 kg Fresh spinach and 1 cup Vegetable stock. Stir contents through and allow spinach to wilt for about 15 minutes with the lid on.
    Add spinach
  • Add 400 g Chickpeas, 1 teaspoon Black pepper, chopped 1 small Red chiliStir everything together and allow to simmer for about 10 minutes with the lid on. Turn off heat and pour 1 medium Fresh lemon juice. Serve on a bed of rice.
    Add chickpeas to spinach stew

Video

Notes

This recipe will serve 6 people with some left overs
 
Store leftovers in the fridge in an airtight container.
 

Nutrition

Calories: 246kcal | Carbohydrates: 35g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 427mg | Potassium: 2132mg | Fiber: 13g | Sugar: 6g | Vitamin A: 31522IU | Vitamin C: 110mg | Calcium: 375mg | Iron: 11mg