Photo: Ngoc Minh Ngo
2 Tbsp. olive oil, divided
1¼ pounds beef chuck, 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 tsp. ground cumin
1 tsp. sweet paprika
½ tsp. ground cinnamon
½ tsp. ground ginger
6 cups beef or chicken broth
2 (15-ounce) cans chickpeas, rinsed and drained
½ cup dried spaghetti, broken into 1-inch pieces
6 Tbsp. chopped cilantro, for garnish (optional)
1 large lemon, cut into 6 wedges
Active time: 25 minutes
Total time: 1½ hours
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 (if using) and lemon wedges on the side.
Freeze up to 8 weeks.