- 6
Ingredients
- Tbsp. olive oil, divided
- 1 1/4 pounds beef chuck, trimmed and cut into 3/4 cubes
- 2 tsp. salt, divided, plus more to taste
- 1/2 tsp. ground black pepper, divided, plus more to taste
- 3 cloves garlic, finely chopped
- 1 large carrot, chopped
- 1 large yellow onion, chopped
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 6 cups beef or chicken broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup dried spaghetti, broken into 1-inch pieces
- 6 Tbsp. chopped cilantro, for garnish
- 1 large lemon, cut into 6 wedges
Preparation
Step 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.
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 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.
Add chickpeas, spaghetti, ½ tsp. salt, and ¼ tsp. pepper and continue to cook, covered, until spaghetti is al dente, 10 to 15 minutes more.
To serve: Season to taste with salt and pepper, then ladle soup into bowls and garnish with cilantro and lemon wedges on the side.