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 mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Servings: 6 people
Calories: 246kcal
- 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)
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.
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 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.
This recipe will serve 6 people with some left overs
Store leftovers in the fridge in an airtight container.
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