Lebanese Spinach Stew
, Serves 6
A garlicky Lebanese stew of wilted spinach and chickpeas, finished with lemon and served over rice.
| 2 tbsp olive oil | Sauté until translucent, fragrant | Add spinach & stock, wilt 15 min, lid on | Add chickpeas, pepper & chili, simmer 5-10 min | Off heat, pour in lemon juice, serve |
| 1 medium brown onion, diced | ||||
| 10 g coriander (cilantro), finely chopped | ||||
| 5-6 cloves garlic, crushed | ||||
| 2 kg fresh spinach, chopped small (or frozen) | ||||
| 240 ml vegetable stock | ||||
| 400 g chickpeas, drained | ||||
| 1 tsp black pepper, to taste | ||||
| 1 small red chili, chopped (optional) | ||||
| 1 medium lemon, juiced |
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