Spiced beef with spinach and potatoesPrint

INGREDIENTS

1 lb (454 g) stewing beef (cut into about 1 inch/2.5 cm cubes) or 2 cans (19 oz/540 mL) of no salt added chickpeas, drained, and rinsed

1/4 tsp (1 mL) pepper

1 tbsp (15 mL) canola oil

1 onion, finely chopped

4 cloves garlic, minced

1 tbsp (15 mL) minced fresh ginger

1 small jalapeño pepper, seeded and minced

2 tsp (10 mL) ground cumin

1 tsp (5 mL) ground coriander

2 tbsp (25 mL) lemon juice

1 bag (8 oz/227 g) spinach, washed

1 1/2 cups (375 mL) sodium reduced beef broth or 2 cups (500ml) of sodium reduced vegetable broth

1 lb (454 g) potatoes (about 4 small), peeled and cubed

DIRECTIONS

1. Sprinkle beef with pepper.

2. In a large saucepan, heat oil over medium high heat; brown beef, if using, in batches. Transfer to plate and set aside.

3. Reduce heat to medium low; add onion, garlic, ginger, and jalapeño and cook, stirring for 5 minutes or until softened.

4. Return beef and any juices to saucepan or add chickpeas; add cumin, coriander, and lemon juice.

5. Add spinach, stir to coat well. Add broth; bring to a simmer. Cover and cook for about 1 hour and 15 minutes or until beef or chickpeas are tender, stirring often.

6. In a pot of boiling water, cook potatoes for about 10 minutes, or until tender; drain well. Add to cooked beef or chickpea mixture; cover and cook, stirring twice for about 15 minutes for flavours to absorb.

    

NUTRITIONAL INFO
Per serving (1 of 4)