Quick Spinach Stew (With Chickpeas & Beef)

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion (finely diced)
• 2 1/2 teaspoons salt (divided)
• 1 pound lean ground beef (453g)
• 1/2 teaspoon black pepper
• 1/2 cup tomato paste
• 800 grams frozen spinach (2x 400g packs)
• 3 cups chicken broth (or vegetable broth)
• 540 ml canned chickpeas (rinsed and drained)

Steps

1. 1

   In a soup pot over medium heat, add in the olive oil. Once the oil is hot, add in the diced onions and 1/2 teaspoon of the salt. Cook and stir for 4-5 minutes until the onions are softened.

2. 2

   Next, add the ground beef, breaking it down with a wooden spoon. Season with black pepper and 1 teaspoon of the salt. Continue to cook the ground beef until the juices are dry and the ground beef has started to brown, for approximately 8 to 10 minutes.

3. 3

   Add the remaining 1 teaspoon of salt along with the tomato paste and continue to cook and stir for 2 minutes. Place the frozen spinach in the pot along with the chicken broth. Mix well and bring to a simmer over medium heat. Cover and cook for 30 minutes until the spinach is cooked down and the flavours have melded together.

4. 4

   Uncover the pot and add in the drained chickpeas. Mix and cook for 5 more minutes to allow the chickpeas to soften and combine with the stew. Taste and adjust for more salt and pepper if needed.