مرقة السباتخ

We soak the chickpeas or black-eyed peas overnight in water.

We boil the meat pieces in a pot with water until cooked, then set aside the meat broth.

We add oil to another pot over the heat.

We add the chopped onion and sauté until golden.

We add the boiled meat and sauté it with the onion.

We add the coriander and dill, toasting them with the ingredients until their color changes.

We add the soaked chickpeas or black-eyed peas and sauté them with the mixture.

We add the spinach and cover the pot until it wilts.

We continue stirring the spinach until it dries out and its color changes (this takes 15–20 minutes).

We add the tomato paste and stir it well with the ingredients.

We mix all ingredients together, then add the meat broth and extra water as needed.

We add the salt and mix.

We leave the stew on medium heat, stirring occasionally until it thickens.

Finally, we add the lemon juice.

We serve the stew hot with white rice.