Heat oil in a large skillet over medium-high heat.
Cook ground beef, breaking meat up into smaller pieces, until meat is browned and crumbly, about 6 to 8 minutes.
Add grated garlic and ginger and cook for 1 minute.
Stir in chickpeas, paprika, cumin, cinnamon, allspice, salt, and pepper and combine.
Add in tomato paste and stir, then add water.
Bring to a light simmer for 5 minutes.
Adjust salt and pepper, if necessary.
Sprinkle with fresh parsley or dill and serve.
Top each serving with a dollop of yogurt, if desired.
