A stew of chickpeas, ground meat and spinach that will accompany you all winter - voila! Food

Soft and tender hummus grains with ground meat and spinach leaves (photo: Alon Masika, styling: Yael Magen)

A hot and well-seasoned stew of soft and tender chickpeas with ground meat and spinach leaves.

This stew is delicious to eat simply as it is, and you can also eat it over white rice or prepared couscous.

And if you feel like treating your family and friends to hummus on Friday afternoon or invest a little in salads for the Shabbat table, you can place it hot on top of hummus spread, and the tastiest is a homemade hummus spread, one that you made yourself.

Hysterical homemade snack - a recipe for spiced crunch hummus

a spicy hummus grain stew from Moroccan cuisine

For Friday's hummus.

Chickpeas and minced meat stew (photo: Alon Mesika, styling: Yael Magen)

Seasoned hummus stew with spinach and minced meat (photo: Alon Masika, styling: Yael Magen)

Ingredients

• For hummus:

  • 2 cups of hummus soaked overnight in a bowl with plenty of water (if hot - better in the fridge)

  • 1 teaspoon baking soda

• For the stew:

  • ¼ cup olive oil

  • 500 grams of ground beef

  • 1 onion, halved and sliced

  • 4 crushed garlic cloves

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 as Pitchamon

  • 1 cup of ground chili

  • 1 package baby spinach

  • 1 bunch parsley or chopped cilantro

• For the conversion table click here >

Preparation

How do you make hummus stew with ground meat and spinach?

• 1 The hummus: filter from the soaking liquid, transfer to a pot and cover with plenty of water.

  Add the baking soda, cook for about an hour to soften and filter.

  Keep aside.

• 2 The

  stew:

  Heat 1 tablespoon of oil in a wide pot and fry the minced meat while breaking up large lumps with a wooden spoon until it changes color and the liquid evaporates.

• 3 Add the rest of the oil and the onion and continue to fry while stirring constantly until the onion becomes transparent.

  Add the garlic, mix and continue to fry for another 2 minutes.

• 4 Add the hummus, all the spices and the spinach leaves to the pot and continue to fry for about 5 minutes, while stirring until the hummus is hot and the spinach leaves soften.

• 5 Sprinkle chopped parsley or cilantro and serve immediately as a main dish, a side dish or over a bowl with hummus spread.

More meat recipes

• Hummus Crunch

• Cauldron of root vegetables and chickpeas

• Italian tomato soup with chickpeas and noodles

• Meat soup and chickpeas for couscous

• Quisat - ground meat cake filled with pistachio

• Siniya kebab meatballs

• Bare lamb chops with silan pistachios and pomegranates

• Rice noodle pie and minced meat

• Finger licking: chickpeas stuffed with rice and dried fruits in a pomegranate concentrate sauce

• Beef Bourguignon

• A real Turkish hamjoon

• Falafel with roasted eggplant

• Delicious and healthy: a recipe for Turkish hamajoon with a winning twist

• Rice with meat and pine nuts

Olga Tochsher, in collaboration with Suget

• Food

• Family Meal

Tags

• recipe

• Hummus

• meat

• stew

• Spinach