• Ingredients: 13
  • Serves: 4

Lamb stew with spinach and garbanzo beans with 10-ounce package ready-to-use spinach leaves, lemon wedges.


  • 1 10-ounce package ready-to-use spinach leaves
  • Lemon wedges

For marinated olives

  • Accompaniment: Japanese or English cucumber spears

For frying

For pasta

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat.

    For this step you will need

  2. Step 2 Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes.
  3. Step 3 Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
  4. Step 4 Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper.

    For this step you will need

Nutrition information

Calories 876 Carbohydrates 74 g (25%)
Fat 42 g (65%) Protein 53 g (106%)
Saturated Fat 15 g (75%) Sodium 536 mg (22%)
Polyunsaturated Fat 4 g Fiber 20 g (78%)
Monounsaturated Fat 20 g Cholesterol 102 mg (34%)