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Sabanekh (Egyptian spinach stew)
سبانخ (sabanekh): spinach stewed with onion and finished with a garlic-coriander ta'leya
When the winter spinach comes in, Egyptian cooks from Giza to the Delta stew it down with onion and finish it with ta'leya, the sizzling fry of garlic and ground coriander that defines so much home cooking. The result is soft, dark green and savoury, a little like a looser saag, and it's eaten with vermicelli rice and a squeeze of lemon. This vegan version adds a handful of chickpeas for body. The mistake to avoid is skipping the squeeze-out: wet spinach makes a watery stew. Chef's tip: the ta'leya should sizzle loudly as it hits the pot — Egyptian cooks call it the "shahka", the gasp, and it carries the aroma through the dish.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb spinachwashed, thick stalks removed
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 8 ½ oz cooked chickpeasdrained
- 1 tbsp tomato paste
- 1 cup water
- 1 tsp salt
- ¼ tsp black pepper
For the ta'leya
- 1 ½ tbsp sunflower oil
- 5 garliccloves, crushed
- 1 ½ tsp ground coriander
- ½ oz fresh corianderfinely chopped
- 1 lemon (optional)cut into wedges, to serve
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Method
0/6 doneStep 1: Wilt 2 ¼ lb spinach in a large covered pan over a medium heat with only the water clinging to the leaves, 3–4 minutes. Tip into a colander, cool a little, squeeze firmly and chop roughly.
5 minStep 2: Wipe the pan, warm 2 tbsp sunflower oil and fry 1 onion until soft and golden.
6 minStep 3: Stir in 1 tbsp tomato paste for a minute.
1 minStep 4: Add the spinach, 8 ½ oz cooked chickpeas, 1 cup water, 1 tsp salt and ¼ tsp black pepper. Simmer, half covered, until the stew is thick and the spinach is very soft.
12 minStep 5: For the ta'leya, heat 1 ½ tbsp sunflower oil in a small pan, add 5 garlic and 1 ½ tsp ground coriander and fry for 30 seconds, then add ½ oz fresh coriander and stir for 30 seconds more, until it smells green and nutty. Pour it into the stew while sizzling.
2 minStep 6: Stir, simmer for 2 minutes and serve with rice and 1 lemon.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 7 g
- Carbs
- 14 g
- Fat
- 8 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sabanekh (Egyptian spinach stew) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of cooked chickpeas?
- Cannellini or butter beans, same amount.
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