Ingredients

2 tsp cumin powder

2 tsp coriander powder

2 tsp paprika

1 tsp cardamom powder (optional)

¼ tsp cinnamon powder

½ tsp cayenne pepper (adjust to taste)

½ tsp black pepper

1 tsp salt

2 tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped

500 g / 1 lb lamb mince (or ground beef)

2 tbsp tomato paste

2 carrots, peeled and chopped (about the size of chickpeas)

600 g / 21 oz canned chickpeas, drained and rinsed (about 1.5 standard cans)

400 g / 14 oz can crushed tomatoes

3 cups / 750 ml chicken broth or stock

1 bunch spinach, roughly chopped (about 4 packed cups)

Plain yoghurt or sour cream, for serving

Chopped fresh coriander (cilantro), for garnish

Instructions

Step 1: Heat olive oil in a large pot over high heat. Add minced garlic and chopped onion, cooking for about 1 minute until the onion starts to turn translucent.

Step 2: Add the lamb mince and cook, breaking it up with a spoon as it browns. When it changes color from pink to light brown, stir in cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, and salt.

Step 3: Cook the spices with the lamb for 1 minute, then add the tomato paste and continue cooking for another minute until fragrant.

Step 4: Stir in the chopped carrots, chickpeas, crushed tomatoes, and chicken broth. Bring the mixture to a simmer.

Step 5: Cover the pot and lower the heat to maintain a gentle, energetic simmer. Cook for 10 minutes until the carrots are tender but still slightly firm if preferred.

Step 6: Add the chopped spinach and stir until wilted. Taste the soup and adjust salt, pepper, and cayenne pepper to your liking. Add water if you prefer a thinner consistency.

Step 7: Serve hot, ladling soup into bowls and topping each with a dollop of yoghurt and a generous sprinkle of fresh coriander.

Tips & Variations

Use ground beef instead of lamb for a milder flavor and easier availability.

Add a squeeze of lemon juice before serving for a bright, fresh contrast to the spices.

If you prefer a smoother texture, blend half the soup before adding spinach.

Swap out spinach for kale or Swiss chard if you want a different leafy green.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the lamb and use vegetable broth instead of chicken broth. Adding more chickpeas or some cooked lentils will help keep it hearty and filling.