Spiced beef with spinach and potatoes | Heart and Stroke Foundation

Ingredients

• 1 lb (454 g) stewing beef (cut into about 1 inch/2.5 cm cubes) or 2 cans (19 oz/540 mL) of no salt added chickpeas, drained, and rinsed
• 1/4 tsp (1 mL) pepper
• 1 tbsp (15 mL) canola oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 1 small jalapeño pepper, seeded and minced
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 2 tbsp (25 mL) lemon juice
• 1 bag (8 oz/227 g) spinach, washed
• 1 1/2 cups (375 mL) sodium reduced beef broth or 2 cups (500ml) of sodium reduced vegetable broth
• 1 lb (454 g) potatoes (about 4 small), peeled and cubed