Lebanese Spinach Recipe with Broadbeans
A delicious vegan side dish of spinach with broadbeans
Servings 4 people
Calories 411kcal
Ingredients
- 100 ml extra virgin olive oil ½ a cup
- 450 g onions finely sliced (I used red ones but it is up to you) = 3 cups
- 1 head of garlic slivered (chopped in fine slices)
- 1 teaspoon ground coriander
- 1 kg spinach 2 ¼ lb - washed and fresh, but frozen spinach as a substitute
- 1.5 teaspoon salt or to taste
- 1 teaspoon ground coriander
- 140 gr broad beans frozen or freshly skinned (optional)
- 1 pinch white pepper
- 140 g broad beans 5 oz - frozen or freshly skinned
- 60-90 ml lemon juice 2 ½-3 ½ fl oz
- 1 teaspoon pomegranate syrup
To Garnish!
- a large handful of fresh pomegranate seeds
Instructions
- Heat the oil in a large, deep frying pan to a medium heat. Ensure that the oil does not start to smoke.
- Add the onions and sauté over medium heat for about 5-7 minutes or until golden.
- Add the garlic and saute for a further 3 minutes.
- Add the coriander and stir.
- Add the spinach in batches. Once one lot of spinach reduces in size add more until the liquid appears.
- Sprinkle with salt and pepper.
- Add the beans. Cover the pot and leave to simmer for about 7-12 minutes. I would check after 7 minutes if the spinach is to liquidly. If yes, than cook it for a little while without the lid on.
- Remove the pot from the heat, and stir in the lemon juice and pomegranate molasses. Leave to cool for a few minutes to allow the flavours to blend.
- To serve sprinkle the pomegranate seeds on top. Eat warm and or at room temperature.
Nutrition
Calories: 411kcal | Carbohydrates: 36g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 1079mg | Potassium: 1776mg | Fiber: 12g | Sugar: 8g | Vitamin A: 23456IU | Vitamin C: 85mg | Calcium: 308mg | Iron: 8mg