Spinach Stew Recipe

Summary

Cooking Time1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineAsianCourseSide Dish
MethodBoil

Ingredients

 
1 cup chick peas, soaked overnight
 
1 lb (500 g) Basic Kafta Mixture
 
2 tablespoons ghee or substitute
 
1 lb (500 g) spinach
 
1 teaspoon salt
 
1/2 teaspoon black pepper
 
2 cloves garlic
 
1 teaspoon ground coriander

Directions

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.

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