Lamb And Chickpea Soup

• 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

1. Heat 1 tsp oil in a saucepan over medium-high heat. Sear lamb for 3 mins, or until browned. Set aside.
2. 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.
3. Add chickpeas and simmer for 2 mins, or until heated through. Add spinach and simmer for 1 min, or until wilted. Season.
4. Distribute soup between serving bowls. Top with extra spinach and dollops of yogurt. Sprinkle with extra paprika and serve with flatbread.

vegetable, lamb, red onion, carrots, garlic, ground cumin, paprika, cinnamon stick, ground turmeric, tomatoes, bouillon cubes, chickpeas, baby spinach, flatbread

Taken from recipes-plus.com/api/v2.0/recipes/30983 (may not work)