Spiced Beef with Spinach and Potatoes

1 lb stewing beef (cut into about 1 inch/2.5 cm cubes) (454 g) or 2 cans (19 oz/540 mL) no salt added chickpeas, rinsed and drained

1/4 tsp pepper (1 mL)

1 Tbsp canola oil (15 mL)

1 onion, finely chopped (1)

4 cloves garlic, minced (4)

1 Tbsp minced fresh ginger (15 mL)

1 small jalapeño pepper, seeded and minced (1)

2 tsp ground cumin (10 mL)

1 tsp ground coriander (5 mL)

2 Tbsp lemon juice (30 mL)

1 bag spinach, washed (8 oz/227 g)

1 1/2 cups sodium reduced beef broth (375 mL) or 2 cups of sodium reduced vegetable broth (500mL)

1 lb potatoes (about 4 small), peeled and cubed (454 g)
1. Sprinkle beef with pepper.
2. In a large saucepan, heat oil over medium high heat; brown beef, if using, in batches. Transfer to plate and set aside. Reduce heat to medium low; add onion, garlic, ginger, and jalapeño and cook, stirring for 5 minutes or until softened. Return beef and any juices to saucepan or add chickpeas; add cumin, coriander, and lemon juice. Add spinach, stir to coat well. Add broth; bring to a simmer. Cover and cook for about 1 hour and 15 minutes or until beef or chickpeas are tender, stirring often.
3. In a pot of boiling water, cook potatoes for about 10 minutes, or until tender; drain well. Add to cooked beef or chickpea mixture; cover and cook, stirring twice for about 15 minutes for flavours to absorb.
Tip: Spinach is an excellent source of many vitamins and minerals, especially iron.