Beef Stew with Spinach Pitas

  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    32 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    96 milligrams
  • Sodium

    1483 milligrams
  • Carbohydrate

    63 grams
  • Fiber

    14 grams
  • Protein

    47 grams
  • Sugar

    7 grams


  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2 teaspoons ras el hanout (Moroccan spice blend)
  • 1 pound ground beef
  • Kosher salt and freshly ground pepper
  • 1 15-ounce can diced fire-roasted tomatoes with chiles
  • 2 15-ounce cans no-salt-added chickpeas, undrained
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • Chopped fresh cilantro, for topping
  • 2 pita breads, halved


Step 1

Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout. Add the beef and season with salt and pepper. Cook, stirring and breaking up the meat, until browned, 5 to 7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat to a steady simmer and cook until slightly thickened, 10 to 12 minutes. Season with salt and pepper.

Step 2

Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil and 2 minced garlic cloves in a bowl; season with salt. Stuff the mixture into the pita halves, wrap each in foil and transfer to a baking sheet. Bake until the cheese is melted, about 10 minutes.

Step 3

Divide the stew among bowls; top with cilantro. Serve with the spinach pitas.

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