Name: Chickpea Lamb Shawarma Soup: 7 Spices for Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 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; 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; 600 g / 21 oz canned chickpeas, drained and rinsed; 400 g / 14 oz can crushed tomato; 3 cups / 750 ml chicken broth or stock; 1 bunch spinach, roughly chopped; Plain yoghurt or sour cream; Chopped fresh coriander / cilantro

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Chickpea Lamb Shawarma Soup is a hearty and flavorful dish inspired by Middle Eastern shawarma spices. This comforting soup brings together tender ground lamb and protein-rich chickpeas, creating a satisfying meal that is perfect for cooler days. The combination of warm spices like cumin, coriander, and paprika, along with fresh vegetables, makes each spoonful a delightful experience. Let’s dive into this delicious recipe!

Why You’ll Love This Chickpea Lamb Shawarma Soup

This Chickpea Lamb Shawarma Soup is not just a meal; it’s an experience. Here are a few reasons why you’ll adore this dish:

It is packed with flavor from a blend of authentic spices.
Each bowl contains wholesome ingredients like chickpeas and spinach.
This soup is a great source of protein, offering around 28g per serving.
It is gluten-free, making it suitable for various dietary needs.
This recipe is quick and easy, perfect for a weeknight dinner.

The warming spices make it ideal for cold weather comfort.
It’s versatile; you can easily adapt it to include your favorite vegetables.
Perfect for meal prep; it keeps well in the fridge.

Ingredients for Chickpea Lamb Shawarma Soup

Gather these items:

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
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
600 g / 21 oz canned chickpeas, drained and rinsed

400 g / 14 oz can crushed tomato
3 cups / 750 ml chicken broth or stock
1 bunch spinach, roughly chopped
Plain yoghurt or sour cream
Chopped fresh coriander / cilantro

How to Make Chickpea Lamb Shawarma Soup Step-by-Step

Step 1: Heat the olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion, cooking for about 1 minute until they begin to turn translucent and fragrant.
Step 2: 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, stir in all the spices—cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne pepper, black pepper, and salt.

Step 3: Cook the spiced meat mixture for 1 minute, then add the tomato paste and cook for another minute, allowing the paste to deepen in flavor and coat the meat beautifully.
Step 4: Stir in the chopped carrots, rinsed chickpeas, crushed tomatoes, and chicken broth. Bring the soup to a simmer, mixing all ingredients well.
Step 5: Cover the pot with a lid, lower the heat so the soup gently bubbles—not too rapidly—and cook for about 10 minutes, until the carrots are tender yet retain a slight bite.
Step 6: Stir the roughly chopped spinach into the soup. Once it wilts, taste and adjust the salt, pepper, and cayenne pepper according to your preference. Add water if you desire a thinner consistency.

Step 7: Ladle the soup into bowls and garnish each with a generous dollop of plain yoghurt or sour cream and a sprinkling of fresh chopped coriander. Serve warm and enjoy this aromatic and hearty meal.

Pro Tips for the Best Chickpea Lamb Shawarma Soup

Keep these in mind:

This soup is perfect for cooler days.
It can be stored in the fridge for up to 3 days.
For an extra kick, add more cayenne pepper or chili flakes.

Feel free to substitute the lamb with beef for a different flavor.

Best Ways to Serve Chickpea Lamb Shawarma Soup

Here are some ideas to elevate your meal:

Serve with warm pita bread for a delightful dipping experience.
Pair with a fresh salad for a light and satisfying dinner.
Add a squeeze of lemon juice for a refreshing twist.

How to Store and Reheat Chickpea Lamb Shawarma Soup

To store this hearty soup, let it cool and then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. To reheat, simply heat on the stovetop or in the microwave until warmed through, adding a splash of water if it thickens too much. This makes it a fantastic option for meal prep!

Frequently Asked Questions About Chickpea Lamb Shawarma Soup

What’s the secret to perfect Chickpea Lamb Shawarma Soup?

The secret lies in the spices! Make sure to toast the spices with the lamb to release their flavors fully. This will enhance the overall taste of the soup, making it a true delight.

Can I make Chickpea Lamb Shawarma Soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. It often tastes even better the next day as the flavors meld together beautifully.

How do I avoid common mistakes with Chickpea Lamb Shawarma Soup?

To avoid common mistakes, ensure you don’t overcook the vegetables. They should be tender but still have a bit of crunch. Additionally, taste and adjust the seasoning before serving.

Variations of Chickpea Lamb Shawarma Soup You Can Try

If you’re looking to mix things up, here are a few variations:

For a vegan twist, use lentils instead of lamb and vegetable broth.
Add different vegetables like zucchini or bell peppers for added nutrition.
Make it a hearty stew by reducing the broth for a thicker consistency.

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For a deeper understanding of the health benefits of chickpeas, you can refer to this Healthline article. Additionally, if you’re interested in the nutritional value of lamb, check out this study on lamb nutrition.