Serves 6


  • 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.


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