Sami Tamimi’s recipes for lamb meatballs with spinach and chickpea stew, and red rice

Sami Tamimi’s lamb meatballs with spinach and chickpea stew and red rice. Photograph: Phoebe Pearson/The Guardian. Food styling: Emma Cantlay. Prop styling: Lucy Turnbull. Food styling assistant: Thea Hudson.

This is the kind of meal I love for its generosity and simplicity. A comforting spinach and chickpea stew (sabanekh), scattered with tender lamb meatballs and finished with a bright squeeze of lemon. And, alongside, Iraqi red rice (timman ahmar) brings warmth, colour and a gentle sweetness from the tomato, and soaks up the rich, savoury juices of the stew. Together, they form a hearty meal made for sharing.

Lamb meatballs, spinach and chickpea stew (sabanekh)