Put a large deep skillet with a lid over medium-high heat.

Add the olive oil to the hot skillet and swirl it across the bottom.

Add the ground lamb to the skillet. Cook for 4 to 5 minutes, breaking it into small pieces with a spoon, until it is browned in spots and no longer looks raw.

Add the chopped onion and 1/2 teaspoon of the salt to the skillet with the lamb. Cook for 3 to 4 minutes, stirring often, until the onion softens.

Stir the black pepper, cumin, smoked paprika, and cinnamon into the skillet. Cook for 30 seconds, just until the spices smell warm and fragrant.

Add the chopped roasted red peppers to the skillet. Stir for 1 minute so they warm through and coat in the spices.

Add the bulgur to the skillet. Stir for 1 minute so the grains pick up the fat and seasonings.

Pour the water into the skillet. Add the chickpeas and the remaining 1/2 teaspoon salt.

Raise the heat if needed and bring the liquid to a gentle boil.

Cover the skillet with the lid, lower the heat to low, and cook for 12 to 14 minutes, until the bulgur is tender and most of the liquid is absorbed.

Remove the lid and check the bulgur. If the skillet looks dry before the bulgur is tender, add 2 to 4 tablespoons of water and cook for 1 to 2 minutes more.

Add the spinach to the skillet in handfuls. Stir gently for 1 to 2 minutes, until the spinach wilts into the bulgur.