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.


Per serving (1 of 4)

Calories 380
Protein 37 g
Sodium 230 mg
Potassium 950 mg
Total fat 12 g
Saturated fat 3.5 g
Cholesterol 80 mg
Carbohydrates 28 g
Fibre 4 g
Sugars 3 g
Added sugars 0 g