Yakhnet Sabanekh (Beef and Spinach Stew with Coriander and Lemon)

Ingredients

• 3 tbsp olive oil
• 1 onion
• 400 g beef mince
• 1 tsp ground allspice
• 400 g tinned chickpeas
• 50 g vermicelli pasta
• 300 g basmati rice
• 4 garlic cloves
• 30 g fresh coriander
• 500 g spinach
• 1 lemon

Method

1. 1

   Heat 1 tbsp olive oil in a large pan over a medium-high heat and fry the chopped onion and beef mince for 8 minutes, breaking it up, until browned and no pink remains. Stir in the allspice.

2. 2

   Add the drained chickpeas, 300ml water and 1 tsp salt and simmer for 10 minutes.

3. 3

   Meanwhile, heat 1 tbsp olive oil in another pan and fry the vermicelli pasta for 2-3 minutes until golden. Stir in the rinsed basmati rice, 600ml boiling water and 1 tsp salt, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

4. 4

   In a small pan, fry the crushed garlic and chopped coriander in the remaining olive oil for 1 minute until fragrant.

5. 5

   Stir the roughly chopped spinach into the beef a handful at a time until wilted, then add the garlic and coriander and simmer for 5 minutes. Squeeze in the lemon juice, check the seasoning and serve straight away over the rice.