Dinner · 40 min · middle-eastern

Lebanese Spinach Stew

This is the kind of Middle Eastern dinner you’ll make on repeat — spinach and chickpeas, 40 minutes, big payoff. The macros do the talking: 15g protein, 52g carbs, and 13g fat in every 375-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Spinach
• 1 15-oz can Chickpeas
• 1 Onion
• 5 cloves Garlic
• 2 tbsp Coriander
• 3 tbsp Olive oil
• 1 Lemon
• 3/4 cup Rice
• 3 cups Vegetable broth

Steps

1. Wilt the spinach in batches in the olive oil, 5 minutes, until completely collapsed; set aside.
2. Soften the chopped onion 8 minutes, then stir in the garlic and ground coriander for 1 minute until fragrant.
3. Add the broth, rice, and chickpeas; simmer 15 minutes until the rice is tender.
4. Return the spinach to the pot and simmer 5 minutes more.
5. The stew should be brothy, not thick — thin with water if needed.
6. Salt boldly, finish with lemon juice, and serve in deep bowls.

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