“When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago,” writes Rebecca Levy of Los Angeles, California, “they brought with them their Sephardic culture. Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. Many of my recipes are centuries old, and since each one is connected to a story, I always try to tell a little anecdote about the food so that the history will not be lost.” Serve the stew over rice to soak up the juices.
Ingredients: 1 15-ounce can garbanzo beans (chickpeas), drained,1 cup 1/2-inch pieces peeled carrots,1/2 cup canned chicken broth,Garlic powder,1 1/4 pounds lamb shoulder, cut into 1-inch pieces,1 tablespoon fresh lemon juice,Lemon wedges,3 tablespoons olive oil,1 onion, coarsely chopped,1 10-ounce package ready-to-use spinach leaves,1/2 cup tomato sauce
Instructions: Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.,Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges.