221. Iraqi Spinach Stew

Spinach stew (مرقة سبانغ) can be made according to taste.
The addition of chickpeas and dill is optional.
Some people even add tomato paste. Others leave out the meat to make it a vegetarian dish.By omiting the meat, and sauteeing the onions, garlic, and spinach first with the spices is necessary before adding boiled water and simmering for 30 to 45 minutes.
In either case, it is definitely one of my favorite Iraqi stews, of which there are quite a few of them.


750g meat on bone
1 large onion, sliced
6 cloves garlic, crushed
1 tsp turmeric
1 tsp Madras curry powder
1 tsp salt
1/2 tsp pepper
2 loomi (dried limes)
1 pk (400g) frozen spinach
1/2 cup dill, chopped (optional)
1 can chickpeas


Sear the meat on all sides in a tablespoon of ghee.
Add the sliced onion, garlic, dried limes (loomi), turmeric, Madras, and pepper.
Add boiled water to cover by an inch or two.
Bring to a boil, cover, reduce heat to medium low, and simmer for 90 minutes.
Add the thawed spinach, dill, chickpeas, and salt.
Simmer for an additional 30 minutes.
Serve alongside rice.


 صحة و عافية


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3 thoughts on “221. Iraqi Spinach Stew”

  1. I made this spinach stew yesterday and what a delight! This is a very good recipe that is authentic. I will be honest I did make few changes because that was all I had that day; instead of chickpeas I used red beans, I used regular curry, no dill. Despite the changes the stew was wonderful. And, I will be making it for many years to come. This spinach stew is much easier than the Persian one and tastes as good the Persian one requires more herbs and also frying the herbs which will take much longer to make so I’m glad I tried this one. Anyways thank you Maryam, and bless you and your family. -Sarah

    1. And may Allah bless you and yours, Sarah. I hope you get the chance to try out the recipe as I offered it; it’s one of my family’s absolute favorites.

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