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Spinach Garbanzo Bean Stew

Needing something healthy to recover from the holiday gatherings? This Spinach Garbanzo Bean Stew fits the bill perfectly and is especially great served over a heaping scoop of Armenian Rice Pilaf.

It can also be a great protein-packed vegetarian/vegan meal, if you want to omit the meat. I have done this for a light lunch, since it’s an especially great alternative to salad during the colder months.  

What Ingredients Do I Need to Make Spinach Garbanzo Bean Stew?

  • 1 lb ground beef or lamb

  • 1-2 tablespoons olive oil

  • 1 onion (diced)

  • 1 teaspoon minced garlic

  • 1 tablespoon ground coriander

  • 1 1/2 teaspoons salt

  • 1/4 teaspoons black pepper

  • 20 oz. fresh spinach leaves

  • 1 can (15 oz.) garbanzo beans (rinsed and drained)

  • Juice from 2-3 lemons


 

How Do I Make Spinach Garbanzo Bean Stew?

Brown meat in a large pot. Depending on the leanness of your meat, you may want to add 1-2 tablespoons of olive oil. Add onions as meat is cooking and sauté until onions are soft and meat is brown. Add a teaspoon of minced garlic and sauté two more minutes. 

Season meat with salt, pepper and coriander. Add garbanzo beans. Stir for one minute. 

Add 20 oz. of fresh spinach leaves.

Squeeze juice from 2-3 lemons. Strain seeds and pour lemon juice over stew. Adjust seasonings if needed.

Stir everything together until spinach has just barely wilted. 

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  • Jackie Jenkins on

    This recipe is simple, delicious and very healthy. Love the favors, especially the lemon juice in it.

  • Karen Peterson on

    I made this for dinner today and it is delicious served over rice. I didn’t have 20 ounces of spinach so I used just half of what the recipe called for. The flavors of the lamb, the onions and garlic and the lemon juice are vibrant!


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