Boil the chick peas, cover and simmer until tender.
Drain and set aside.
Make small balls with the kafta mixture.
Brown them lightly in the ghee, using the saucepan in which the stew is to be cooked.
Remove from saucepan and set aside.
Place the spinach in the saucepan, cover and simmer gently in its own juice until tender.
Add meat balls, chick peas, 1/2 teaspoon salt and the pepper.
Cover and con- tinue to simmer (adding a little water when necessary) until the meat balls are well cooked — approx 1/2 hour.
At the completion of cooking, crush the remainder of the salt with the garlic, add the coriander and fry in a lit- tle ghee until the garlic smells sweet.
Mix this mixture into the cooked stew.
Adjust salt to taste.
Serve with Rice Pilaf.