Mix the ras el hanout with 1 tbsp water and stir into the yogurt. Season with salt and transfer the yogurt to a tea towel. Place the towel in a sieve tying the ends together and leave to drain over night.
The next day heat the oil in a pot and fry the shallot and the chilli. Add the carrots, fry for a few minutes and then add the tomatoes and the stock. Season with salt, ground black pepper and ginger and simmer on a medium heat for around 20 min. Puree the soup, season to taste and if necessary add a little more water.
Using two spoons, shape the yogurt mixture into dumplings and roll them in the nuts. Serve the soup in bowls and add one dumpling to each. Garnish with chilli strips.