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.
Servings: 6 people
- 2 kg Fresh spinach chopped small. (Frozen spinach can also be used)
- ½ cup Coriander (cilantro) finely chopped or minced
- 400 g Chickpeas
- 1 med Brown Onion Diced
- 5-6 cloves Fresh garlic minced
- 2 tbsp olive oil divided
- 1 cup Veggie stock
- 1 teaspoon Black pepper to taste
- 1 med Fresh lemon juiced
- 1 sml Red chilli (optional)
- ½ cup Pine Nuts browned (optional)
Optional - Over med-high heat, heat 1 tablespoon olive oil in a pot and brown pine nuts. Then set aside the pine nuts. These can be used for garnish.
In the same pot, heat another 1 teaspoon olive oil and fry garlic and coriander until fragrant. Add onion and sweat (until translucent)
Add spinach and veggie stock. Stir contents through and allow spinach to wilt for about 15 minutes.
Add chickpeas stir everything together and allow to simmer for about 10 minutes.
Serve on a bed of rice (topped with optional browned pine nuts) and with freshly squeeze lemon juice
- This recipe will serve 6 people with some left overs
- This recipe is best paired with vermicelli rice
Beef Version (traditional sabanekh wa riz)
- Using the same steps as above, but before step 1 - In a large mixing bowl, combine ground beef with salt & pepper and make bite sized balls. Brown beef balls in 1 tablespoon olive oil and set aside.
- Omit onion
- At step 4 of the vegan version, instead of adding in the chickpeas, add in the browned beef balls.
Serving: 200g | Calories: 162kcal | Carbohydrates: 15g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 850mg | Potassium: 1944mg | Fiber: 8g | Sugar: 2g | Vitamin A: 31441IU | Vitamin C: 95mg | Calcium: 336mg | Iron: 10mg