Step 1

Heat 3 tbsp of oil in a stock pot or Dutch oven on medium heat.

Step 2

Sauté chopped onion until aromatic and translucent, starting to brown.

Step 3

To the pot, add 6 cups of spinach, 1 cup cilantro, 1 cup parsley, 1 cup scallions, 1/2 tsp turmeric, and 1 tsp black pepper.

Step 4

Sauté until the herbs are looking dry with most of the moisture evaporated. Pour in 1 cup of soaked or canned kidney beans, 2 dried limes, 2 cups of water, 1 tsp salt, and 1 tsp MSG.

Step 5

Cover and simmer for 1 to 1½ hours, until the herbs have completely fallen apart and the stew is very dark in colour.

Step 6

Turn off the stove. Crumble 2 tbsp of dried fenugreek leaves over the stew.