Dinner and Lunch · Mediterranean
Lamb and chickpea stew with spinach
A hearty braised lamb stew with chickpeas, tomatoes and spinach.
- Serves
- 4
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 servings- 600 g lamb shoulder, cubed
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 400 g canned diced tomatoes
- 400 g canned chickpeas, drained
- 500 ml beef broth
- 150 g baby spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Heat the olive oil in a large pot and brown the lamb in batches, then set aside.
Add the onion and garlic and cook until soft.
Stir in the cumin, coriander and cinnamon and cook for 1 minute.
Return the lamb to the pot with the diced tomatoes, chickpeas and broth.
Cover and simmer for 40 minutes, until the lamb is tender.
Stir in the spinach and cook until wilted, then season with salt and pepper.