Lamb Shawarma Chickpea Soup

Step 1: Heat the oil in a large pot over high heat. Add the garlic and onion and cook for 1 minute, until they are starting to turn translucent.

Step 2: Add the lamb and cook, breaking it up as you go. When it has mostly changed from pink to light brown, add the spices.

Step 3: Cook for 1 minute, then add the tomato paste and cook for another minute.

Step 4: Add the carrots, chickpeas, tomato, and broth. Stir and bring to a simmer.

Step 5: Cover with a lid and lower the heat so the soup bubbles energetically but not too rapidly. Cook for 10 minutes, until the carrot is tender but not very soft. For softer carrot, continue cooking.

Step 6: Stir in the spinach. Once wilted, adjust the salt, pepper, and cayenne to taste. Add water if you want more liquid.

Step 7: Ladle into bowls. Add a dollop of yogurt and a generous sprinkling of coriander.