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Chickpea Lamb Shawarma Soup Recipe

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3.9 from 10 reviews

This hearty Chickpea Lamb Shawarma Soup combines aromatic Middle Eastern spices with tender lamb mince, chickpeas, fresh spinach, and a rich tomato broth for a warm, flavorful meal ready in just 30 minutes. Perfect for a satisfying lunch or dinner, this soup balances spicy, savory, and tangy notes and is served with cooling yoghurt and fresh coriander.

Ingredients

Spices and Seasonings

  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp paprika
  • 1 tsp cardamom powder (optional)
  • ¼ tsp cinnamon powder
  • ½ tsp cayenne pepper (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp salt

Main Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 500 g / 1 lb lamb mince (ground lamb or beef)
  • 2 tbsp tomato paste
  • 2 carrots, peeled and chopped (about the size of chickpeas)
  • 600 g / 21 oz canned chickpeas, drained and rinsed (about 1.5 standard cans)
  • 400 g / 14 oz can crushed tomatoes
  • 3 cups / 750 ml chicken broth or stock
  • 1 bunch spinach, roughly chopped (about 4 packed cups)

To Serve

  • Plain yoghurt or sour cream
  • Chopped fresh coriander / cilantro

Instructions

  1. Heat aromatics: Heat olive oil in a large pot over high heat. Add minced garlic and finely chopped onion, cooking for about 1 minute until the onion starts to become translucent.
  2. Cook the lamb: Add the lamb mince to the pot, breaking it up with a spoon as it cooks. When the meat has mostly changed from pink to light brown, sprinkle in all the spices (cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, salt).
  3. Incorporate tomato paste: Stir and cook the spiced lamb mixture for 1 minute to toast the spices, then add tomato paste and cook for an additional minute to deepen flavors.
  4. Add vegetables and liquids: Mix in the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir everything well and bring to a simmer on medium-high heat.
  5. Simmer the soup: Cover the pot with a lid, reduce the heat to maintain an energetic but gentle bubbling simmer. Cook for 10 minutes until the carrots are tender but still retain some bite. For softer carrots, cook longer as desired.
  6. Add spinach and adjust seasoning: Stir in the roughly chopped spinach and cook briefly until wilted. Taste and adjust salt, black pepper, and cayenne pepper to your preferred level of seasoning. Add water if you want a thinner soup consistency.
  7. Serve: Ladle the soup into bowls and garnish with a dollop of plain yoghurt or sour cream and a generous sprinkle of fresh chopped coriander. Enjoy warm.

Notes

  • You can substitute ground beef for lamb mince if preferred.
  • If cardamom powder is unavailable, you can omit it without significantly altering the flavor.
  • The soup can be made spicier or milder by adjusting cayenne pepper quantity.
  • Use vegetable broth for a milder flavor or to suit dietary preferences.
  • For a vegetarian version, omit the lamb and chicken broth, use vegetable broth and add extra chickpeas or lentils.

Find it online: https://dishcooks.com/chickpea-lamb-shawarma-soup-recipe/