Sami Tamimi's Lamb Meatballs with Spinach and Chickpea Stew 2026

Sami Tamimi's lamb meatballs with spinach and chickpea stew, known as sabanekh, is a comforting Levantine dish that brings together tender meatballs, earthy spinach, and protein-packed chickpeas in a warmly spiced tomato broth. Served with Iraqi red rice, it's a generous meal made for sharing.

The recipe, shared by the Palestinian chef and co-author of Ottolenghi: The Cookbook, highlights the simplicity and generosity of Middle Eastern home cooking. With just 10 minutes of prep and an hour of cooking, it's an accessible way to explore bold flavors like baharat, cumin, and coriander.

What Makes This Lamb Meatballs and Spinach Stew Special

At its core, sabanekh is a beloved spinach stew across the Levant. Tamimi's version adds lamb meatballs to make it more substantial, turning a side dish into a hearty main. The meatballs are seasoned with baharat, a warm spice blend, and seared until golden before simmering in the stew.

The stew itself starts with a base of sautéed onion, garlic, and pine nuts, building layers of flavor. Frozen whole-leaf spinach and chickpeas are added along with water or chicken stock, creating a rich, fragrant sauce. A generous squeeze of lemon at the end brightens everything, balancing the depth of the spices.

Key Ingredients and Their Roles

• Lamb mince: The star protein, seasoned with baharat, salt, and pepper for a savory, spiced flavor.
• Baharat: A Middle Eastern spice mix that adds warmth and complexity to the meatballs.
• Frozen whole-leaf spinach: Convenient and retains nutrients, it forms the bulk of the stew.
• Chickpeas: Add protein and a satisfying bite, making the dish more filling.
• Lemon juice: Brightens the stew and cuts through the richness of the lamb.
• Pine nuts: Toast in olive oil for a crunchy, buttery garnish.

How to Make Lamb Meatballs with Spinach and Chickpea Stew

Start by making the meatballs: in a bowl, combine the lamb mince with salt, baharat, and black pepper. Roll into small balls, about the size of a walnut. Heat olive oil in a large pot and brown the meatballs on all sides, then set aside.

In the same pot, toast the pine nuts until golden, then remove. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant. Add the spinach and chickpeas, then pour in the water or stock. Return the meatballs to the pot, cover, and simmer for about 40 minutes until the meatballs are cooked through and the stew has thickened.

Meanwhile, make the adha garnish: heat olive oil in a small pan, add crushed garlic, chopped fresh coriander, and Aleppo chilli flakes, and cook briefly until fragrant. Stir this into the stew along with lemon juice just before serving. Adjust seasoning to taste.

Iraqi Red Rice: The Perfect Accompaniment

Timman ahmar, or Iraqi red rice, is the ideal partner for the stew. It gets its vibrant color and gentle sweetness from tomato paste, which is cooked with the rice along with a touch of sugar and spices. The rice absorbs the rich, savory juices of the stew, making each bite a delight.

To make it, rinse basmati rice until the water runs clear and soak for 30 minutes. In a pot, heat oil and cook tomato paste until it darkens, then add the rice and stir to coat. Add water, salt, and a pinch of sugar, bring to a boil, then cover and cook on low until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Comparison: Sabanekh vs. Other Meatball Dishes

Why This Dish Matters to Home Cooks

This recipe is a testament to the power of simple, honest ingredients. It requires no special equipment and uses pantry staples like frozen spinach and canned chickpeas, making it accessible for weeknight cooking. Yet the result is a dish that feels celebratory, perfect for gathering friends and family around the table.

Tamimi's approach reflects his philosophy of sharing food that is both nourishing and deeply satisfying. The combination of spices, the tenderness of the meatballs, and the bright finish of lemon create a memorable meal that encourages second helpings.

Tips for Success

For the best flavor, don't skip browning the meatballs; this adds depth to the stew. Use frozen spinach directly—no need to thaw—as it will cook down in the stew. Adjust the lemon juice to your taste; a little extra can lift the whole dish. And if you can't find baharat, a mix of allspice, cinnamon, and nutmeg works as a substitute.

Serve the stew in shallow bowls with the red rice alongside, and offer lemon wedges for squeezing. A drizzle of olive oil and a scattering of fresh coriander make for a beautiful finish.

FAQ

If you enjoy exploring global meatball recipes, you might also like our lamb meatballs in sauce recipe: Spanish comfort classic, which offers a smoky paprika twist. For a lighter, herbaceous option, consider Sami Tamimi's warm chickpea musabaha and turmeric flatbreads, a perfect mezze addition.

Those who love the combination of sumac and onions will appreciate sumac roast chicken and bread bake: Sami Tamimi's fattet musakhan, another comforting dish from the same chef. And for a fusion twist, try lasagne with three cheeses, tomato and tiny meatballs recipe, which layers Italian and Middle Eastern flavors.

Finally, if you're a fan of Japanese cuisine, our tsukune recipe: juicy Japanese glazed chicken meatballs offers a sweet and savory alternative. Each of these dishes celebrates the universal appeal of meatballs in a sauce, ready to be shared.