I enjoy this soup because it’s bursting with flavor yet surprisingly easy to prepare. The blend of cumin, coriander, paprika, and cinnamon gives it that classic shawarma warmth, while the chickpeas and spinach add wholesome heartiness. It’s also not too spicy — just a gentle hum from the cayenne pepper — so I can easily adjust the heat to my liking. This soup is deeply satisfying and full of vegetables, making it a perfect one-pot meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Spices: 2 tsp EACH cumin powder, coriander, paprika 1 tsp cardamon powder (can omit if you don’t have) ¼ tsp cinnamon powder ½ tsp cayenne pepper (adjust to taste) 1/2 tsp black pepper 1 tsp salt
Soup: 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 size of chickpeas) 600 g / 21 oz canned chickpeas, drained and rinsed (1.5 standard cans) 400 g / 14 oz can crushed tomato 3 cups / 750 ml chicken broth / stock 1 bunch spinach, roughly chopped (about 4 packed cups)
I heat olive oil in a large pot over high heat, then add garlic and onion, cooking for about 1 minute until the onion starts turning translucent.
I add the lamb mince and cook it, breaking it up as I go. Once it starts browning, I stir in all the spices and cook for another minute to release their aroma.
I add the tomato paste and cook for another minute — this step deepens the flavor and gives the soup that rich shawarma taste.
Next, I add the chopped carrots, chickpeas, crushed tomato, and chicken broth. I stir well and bring it to a simmer.
I cover the pot and reduce the heat slightly so it bubbles steadily but not too vigorously. I let it cook for about 10 minutes, until the carrots are tender but still have a bit of bite.
I stir in the chopped spinach and cook just until it wilts. Then I taste and adjust the seasoning — adding more salt, pepper, or cayenne if I want it spicier. If I prefer a thinner soup, I add a little extra water or stock.
I ladle the soup into bowls and top each serving with a dollop of plain yoghurt and a generous sprinkle of fresh coriander.
Servings and Timing
This recipe makes enough for 4 to 5 servings. It takes about 10 minutes to prepare and 20 minutes to cook, so the total time is roughly 30 minutes from start to finish. I love that it’s quick enough for weeknights but still feels like a special meal.
Variations
I sometimes make this soup with beef mince instead of lamb for a slightly different flavor. For a vegetarian version, I skip the meat and load it up with zucchini, mushrooms, or eggplant instead. If I want extra heat, I add more cayenne or a pinch of chili flakes. A squeeze of lemon juice at the end also adds a nice brightness.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. It reheats perfectly on the stovetop or in the microwave, and the flavors deepen as it sits. I can also freeze it for up to 3 months — I just thaw it overnight in the fridge and warm it gently before serving.
FAQs
Can I use beef instead of lamb?
Yes, I often substitute lamb with beef mince, and it works beautifully while keeping the same rich flavor.
How spicy is this soup?
It’s mild with a gentle warmth from the cayenne. I add more cayenne if I want it spicier.
Can I make this vegetarian?
Definitely. I replace the lamb with extra vegetables like zucchini, mushrooms, or eggplant and use vegetable stock.
What can I serve with this soup?
I love it with warm flatbread, pita, or a side of rice to soak up the broth.
Does it freeze well?
Yes, it freezes beautifully for up to 3 months. I reheat it gently and stir before serving.
Can I use dried chickpeas instead of canned?
Yes, but I soak and cook them beforehand until tender since they won’t soften enough during the soup’s short cooking time.
What does the yoghurt garnish add?
The yoghurt adds a lovely creamy contrast and a slight tang that balances the rich spices.
Can I use spinach substitutes?
Yes, I sometimes use kale or chard — I just chop it finely and cook it a little longer.
Can I use store-bought shawarma spice mix?
Absolutely. I replace the listed spices with about 2 tablespoons of my favorite shawarma spice blend.
How can I make it lower in calories?
I use leaner meat or skip it entirely, adding more vegetables for bulk while keeping the same spices.
Conclusion
I love how this Chickpea Lamb Shawarma Soup brings together all the vibrant flavors of Middle Eastern cuisine in one comforting bowl. It’s hearty, aromatic, and packed with wholesome ingredients, making it both nourishing and satisfying. Whether I serve it as a quick weeknight dinner or for guests, it always impresses with its bold flavor and comforting warmth.
This Chickpea Lamb Shawarma Soup is a hearty, flavor-packed dish inspired by the bold spices of Middle Eastern shawarma. Tender lamb, chickpeas, and vegetables simmer in a fragrant broth infused with cumin, coriander, paprika, and cinnamon, creating a rich, comforting soup ready in just 30 minutes.
Ingredients
Spices
2 tsp cumin powder
2 tsp coriander
2 tsp paprika
1 tsp cardamom powder (optional)
1/4 tsp cinnamon powder
1/2 tsp cayenne pepper (adjust to taste)
1/2 tsp black pepper
1 tsp salt
Soup
2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
500g / 1 lb lamb mince (ground lamb or beef)
2 tbsp tomato paste
2 carrots, peeled and chopped (about the size of chickpeas)
600g / 21 oz canned chickpeas, drained and rinsed (1.5 standard cans)
