Lamb And Chickpea Soup

• 2 teaspoons vegetable oil
• 13 ounces diced lamb
• 1 red onion finely chopped
• 2 carrots peeled, chopped
• 3 cloves garlic finely chopped
• 3 teaspoons ground cumin
• 1 teaspoon paprika mild, plus extra to sprinkle
• 1 cinnamon stick
• 1/2 teaspoon ground turmeric
• 27 ounces chopped tomatoes
• 2 beef bouillon cubes crumbled
• 13 1/2 ounces chickpeas drained, rinsed
• 2 ounces baby spinach plus extra to serve
• greek yogurt
• flatbread

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 oil, lamb, red onion, carrots, garlic, ground cumin, paprika, cinnamon, ground turmeric, tomatoes, beef bouillon cubes, chickpeas, baby spinach, greek yogurt, flatbread

Taken from www.yummly.com/recipe/Lamb-and-Chickpea-Soup-1398700 (may not work)