Warming Ground Beef and Chickpea Stew with Paprika and Ginger

Dice the yellow-onion. Mince the garlic. Peel and finely grate the ginger. Chop the tomatoes into small cubes.

Drain and rinse the chickpeas. Cut the lemon in half — juice one half and leave the other half for serving.

In a small bowl, mix together paprika, smoked-paprika, cumin, turmeric, salt, and black-pepper. Set aside.

Heat olive-oil in a Dutch oven or large saucepan over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring constantly, until fragrant but not browned.

Sprinkle the spice mixture over the aromatics. Stir well and cook for 30-60 seconds until the spices are toasted and very fragrant.

Add the ground-beef to the pot, breaking it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the beef is browned throughout and any pink is gone.

Add the chopped tomatoes and chickpeas to the pot. Stir to combine everything.

Pour in the chicken-broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the stew has thickened and the flavors have melded together.

Remove from heat. Stir in the yogurt until evenly incorporated. Add the lemon juice and taste — adjust salt if needed.

Ladle into bowls. Serve with lemon wedges, a dollop of extra yogurt, and a generous handful of fresh cilantro on top. Pairs beautifully with basmati-rice or warm flatbread.