Place a large skillet over medium-high heat, add a drizzle of olive oil and swirl until it shimmers, about 2 minutes.

Add ground beef to the hot skillet, breaking it up with a spatula. Cook until no longer pink and lightly golden, about 5 minutes.

Stir in chopped onion and minced garlic, cooking until they soften, become fragrant, and turn translucent, about 3 minutes.

Sprinkle cumin, cinnamon, and paprika into the skillet; stir for 1 minute until the spices become fragrant and coat the beef evenly.

Pour in rinsed chickpeas and 1/4 cup broth, scraping up browned bits; bring to a gentle simmer for extra flavor development.

Reduce the heat to medium-low, cover the skillet, and let it simmer gently until the sauce thickens, about 5–7 minutes.

Sprinkle chopped cilantro and drizzle fresh lemon juice over the skillet. Let rest 2 minutes before serving.