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–+ servings
Spinach Stew with rice known as Sabanekh wa Rice
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4.99 from 53 votes

Lebanese Spinach Stew

Lebanese spinach stew without meat is a hearty dish made with fresh spinach, simple ingredients, and ready in 30 minutes, perfect for weeknight dinners.
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)
Metric - US Customary

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 5-10 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.
 

Nutrition

Serving: 1.3cups | 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