2canschickpeas15-ounce, canned, drained, and rinsed
3cupsbaby spinach
2tablespoonslemon juice and zest,about 2 lemons
plain yogurt,for garnish
Instructions
Combine paprika, turmeric, cumin, cardamom, cinnamon, 2 teaspoons of salt, and 1 teaspoon of pepper in a small bowl. Reserve half of the spice mixture and massage the beef with the remaining spices. Set them aside.
Cut off and discard the top third of the garlic head, leaving the head intact. Then, melt butter in a dutch oven over medium-high heat. Add the onion and cook until they become translucent and soften for about 10 minutes.
Stir in the tomato paste, Marmite, Better than Bouillon, and the reserved spice mixture. Cook for 1 minute. Add the water and bring the pot to a boil over high heat, then nestle the beef and garlic into the pot, cut-side down.
Cover the pot, leaving the lid slightly ajar, and reduce heat to medium-low. Simmer for 1 hour, adjusting the heat to maintain a gentle bubble. Add the carrots and continue simmering, partially covered, for another 30 minutes.
Use tongs to remove the garlic head and squeeze it over the stew to release the cloves; whisk to combine. Then, stir in the chickpeas and fresh spinach. Cook until spinach wilts, for about 5 minutes.
Finish the stew with fresh lemon juice and zest, and taste and season with salt and pepper. Garnish the stew with plain yogurt, and serve with couscous or marinated kalamata olives.
Notes
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.