Name: Lamb Stew with Spinach and Garbanzo Beans
Yield: Makes 4 servings
Ingredients: 1 1/4 pounds lamb shoulder or stew meat, cut into 1-inch pieces; Garlic powder; 3 tablespoons olive oil; 1 onion, coarsely chopped; 1 cup 1/2-inch pieces peeled carrots; 1 15-ounce can garbanzo beans (chickpeas), drained; 1/2 cup canned chicken broth; 1/2 cup tomato sauce; 1 tablespoon fresh lemon juice; 1 10-ounce package ready-to-use spinach leaves; Lemon wedges

"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.

Recipe notes

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