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Lamb Stew with Spinach and Garbanzo Beans


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Rate this recipe 4.5/5 (2 Votes)


  • 1 1/4 pounds lamb shoulder or stew meat, cut into 1-inch pieces
  • Garlic powder
  • 3 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 cup 1/2-inch pieces peeled carrots
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/2 cup canned chicken broth
  • 1/2 cup tomato sauce
  • 1 tablespoon fresh lemon juice
  • 1 10-ounce package ready-to-use baby spinach leaves
  • Lemon wedges


Servings 4


Step 1

Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. 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.

Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.

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