Ingredients
Scale
- 2 tsp cumin powder
- 2 tsp coriander
- 2 tsp paprika
- 1 tsp cardamom powder
- ¼ tsp cinnamon powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g ground lamb
- 2 tbsp tomato paste
- 2 carrots, chopped
- 600g canned chickpeas, drained
- 400g crushed tomatoes
- 3 cups chicken broth
- 1 bunch spinach, chopped
- Plain yogurt for serving
- Fresh coriander for garnish
Instructions
- Heat olive oil in large pot over high heat. Add minced garlic and chopped onion, cooking for 1 minute until translucent.
- Add ground lamb, breaking it up as it cooks. When mostly browned, add all spices and cook for 1 minute.
- Stir in tomato paste and cook for another minute until fragrant and slightly darkened.
- Add chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir well and bring to simmer.
- Cover and reduce heat to maintain energetic bubbling. Cook for 10 minutes until carrots are tender but still have bite.
- Stir in chopped spinach until wilted. Adjust seasoning with salt, pepper, and cayenne to taste.
- Ladle into bowls and top with dollop of yogurt and fresh coriander.
Notes
- Toast whole spices and grind them yourself for maximum flavor impact and authenticity
- Don’t overcook the carrots – they should retain slight firmness to provide textural contrast
- Add spinach at the very end to preserve its vibrant color and prevent overcooking
- Let the soup rest for 5 minutes before serving to allow flavors to meld together
- Ground beef can substitute for lamb if preferred, though the flavor profile will be milder
- The soup thickens as it cools, so add extra broth when reheating leftovers
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)