2 Tbs olive oil, divided

1 ¼ lbs beef chuck/ lamb, trimmed and cut into ¾ cubes

2 tsp salt, divided, plus more to taste

½ tsp ground black pepper, divided, plus more to taste

3 cloves garlic, finely chopped

1 large carrot, chopped

1 large yellow onion, chopped

1 celery chopped

1 tsp ground cumin

1 tsp paprika (sub 1/4 tsp ceyanne pepper and 3/4 tsp Tumeric)

½ tsp ground cinnamon

½ tsp ground ginger

6 cups beef broth

2 can (15 oz) chickpeas, rinsed and drained

½ cup red lentals

6 Tbs chopped cilantro, for garnish (optional)

1 large lemon, cut into 6 wedges

1. Heat 1 Tbsp. oil in a large Dutch oven or heavy pot over medium-high heat. Add beef, 1 tsp. salt, and ¼ tsp. pepper and cook, stirring occasionally, until no juices remain and meat is browned, about 10 minutes.

2. Add remaining 1 Tbsp. oil, garlic, carrot, onion, and ½ tsp. salt and cook until vegetables are softened, 6 to 8 minutes. Stir in cumin, paprika, cinnamon, and ginger and cook, stirring constantly, 1 minute. Add broth, chick peas and bring to a boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until beef is just tender, about 45 minutes; skim off and discard any foam on surface while cooking, if needed.

3. Add lentils, ½ tsp. salt, and ¼ tsp. pepper and continue to cook, covered, until spaghetti is al dente, 10 to 15 minutes more.

4. To serve: Season to taste with salt and pepper, then ladle soup into bowls and garnish with cilantro (if using) and lemon wedges on the side.

Servings: 6