With the return of the cold and the arrival of autumn, soup season has come but as it is a little early to say goodbye to the sun, I offer you a soup that is full of it and which I am sure will stimulate you. the taste buds with its Middle Eastern accents.

INGREDIENTS

Spices:
2 tsp EACH cumin powder, coriander, paprika
1 tsp cardamon powder (can omit if you don’t have
¼ tsp cinnamon powder
½ tsp cayenne pepper (adjust to taste)
1/2 tsp black pepper
1 tsp salt
Soup:
2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
500g / 1 lb lamb mince (ground lamb, or beef) (Note 1)
2 tbsp tomato paste
2 carrots, peeled and chopped (about size of chickpeas)
600g / 21 oz canned chickpeas, drained (1.5 standard cans)
400g / 14oz can crushed tomato
3 cups / 750 ml chicken broth / stock
1 bunch spinach, roughly chopped (about 4 packed cups) (wilts a lot)
Garnishes:
Plain yoghurt (or sour cream), fresh coriander / cilantro

DIRECTIONS

1. Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.
2. Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
3. Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)
4. Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.
5. Cover with lid, lower heat so it is bubbling energetically but not crazy rapidly. Cook for 10 minutes until carrot is tender but not super soft – I like it to have a bit of bite still, if you want super soft, keep cooking.
6. Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste.
7. Ladle into bowls, add a dollop of yogurt and a generous sprinkling of cilantro. Enjoy!

NOTES

1. Beef is the next best sub. Chicken, turkey and veal an also be used.