---
maturity : plante
date: 2023-11-05T19:17
publish: "true"
type: recipe
---
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 3
# Ingredients

- 1 kg fresh spinach chopped small.
	- Frozen spinach can also be used
- ½ cup Coriander (cilantro) finely chopped
- Some pine nuts
- 200 g Chickpeas drained
- 200 g lamb - collier d'agneau
- 1 medium Brown Onion
- 4 cloves Fresh garlic
- Olive oil
- 1 cup Vegetable stock
	- 1 vegetable stock cube dissolved in a cup of boiling water
- Black pepper
- Fresh lemon juice
- 1 small Red chili (optional)

# Instructions
1. 
Prepare white rice
Optional sh3erieh

2. 
Toast the pine nuts with olive oil, if using. Set aside.

3. 
In a deep pot, heat olive oil over medium heat.
Add :
- diced onion
- salt
- garlic
- chopped ½ cup Coriander (cilantro)
Cook until wilted but not browned for about 8 - 10 minutes.

4. 
Add the ground lamb and spices and mix with the cooked onion
Cook for 10 minutes or until lamb is fully cooked.
AND / OR
Add 400 g Chickpeas, 1 teaspoon Black pepper, chopped 1 small Red chili
Stir everything together and allow to simmer for about 10 minutes with the lid on. 

5. 
Add chopped spinach, a little bit at a time.
1 cup Vegetable stock.
Mix well with the beef mixture and cook for 3 - 5 minutes, just until spinach is wilted.

6. 
Remove from heat, pour fresh lemon juice.
Serve with the white rice

# Sources
- https://plantbasedfolk.com/lebanese-spinach-stew-sabanekh-wa-riz/
- https://everylittlecrumb.com/lebanese-spinach-stew/