Recipe | Beef With Spinach and Chickpeas

This is an updated version of this recipe. I was inspired by Ghormeh Sabzi and wanted to add red kidney beans to the spinach but I didn’t have them the day I cooked this. So before heading out in the morning, I soaked chickpeas in water and made this easy recipe as soon as I got back home. The chickpeas turned out to be the perfect match for this recipe and another way to eat beans. The dried lime also called Omani limes added a hint of lime flavour which was just perfect with the greens.

Recipe: Beef with spinach and chickpeas
serves 2 - 4

Ingredients

½ pound of chickpeas soaked the night before
½ pound of beef or lamb cut into strips or smalls cubes
2 bunches of spinach
3 - 5 scallions
1 dried Omani lime pierced with a fork (optional)
1 medium onion
3 cloves of Garlic
½ tsp turmeric
½ tsp curry powder
Salt and pepper to taste
Olive oil

Method

Fry onion and garlic in oil until lightly brown. Add turmeric, curry powder, spinach, and scallions, and stir to coat with the oil.  Cook for about 3 minutes. Add garbanzo beans, salt, pepper, Omani lime, and stir. Pour in a cup or more of water or stock. You can add more or less water depending on how thick want the stew to be.

In a frying pan, fry beef in olive oil until brown on both sides. Don’t forget to season the beef with salt and pepper. Once brown, add beef pieces to the spinach sauce. Cover and cook for 45 minutes or until the beef is soft. Serve hot with rice.