Lamb And Chickpea Soup - cooking recipe

Ingredients

2 tsp vegetable or olive oil
13 oz diced lamb
1 None red onion, finely chopped
2 None carrots, peeled, chopped
3 cloves garlic, finely chopped
3 tsp ground cumin
1 tsp mild paprika, plus extra to sprinkle
1 None cinnamon stick
1/2 tsp ground turmeric
2 (13.5 oz) cans chopped tomatoes
2 None beef bouillon cubes, crumbled
1 (13.5 oz) can chickpeas, drained, rinsed
2 oz baby spinach, plus extra to serve
None None Greek yogurt and flatbread, to serve

Preparation

Heat 1 tsp oil in a saucepan over medium-high heat. Sear lamb for 3 mins, or until browned. Set aside.
Reduce heat to medium and add remaining oil. Cook onion for 3 mins, or until softened. Add carrots, garlic and spices. Cook for 30 seconds, or until fragrant. Add tomatoes, crumbled bouillon cubes and 5 cups boiling water. Bring to a boil then return lamb to pan. Reduce heat and simmer, stirring occasionally, for 10 mins, or until reduced slightly.
Add chickpeas and simmer for 2 mins, or until heated through. Add spinach and simmer for 1 min, or until wilted. Season.
Distribute soup between serving bowls. Top with extra spinach and dollops of yogurt. Sprinkle with extra paprika and serve with flatbread.