Description
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)
400g / 14 oz can crushed tomato
3 cups / 750 ml chicken broth or stock
1 bunch spinach, roughly chopped (about 4 packed cups)
Garnish
Plain yoghurt or sour cream
Chopped fresh coriander / cilantro
Instructions
- Heat olive oil in a large pot over high heat. Add garlic and onion, cooking for about 1 minute until the onion becomes translucent.
- Add the lamb mince and cook, breaking it up with a spoon, until browned.
- Stir in all the spices and cook for 1 minute to release their aromas.
- Add tomato paste and cook for another minute to deepen the flavor.
- Stir in carrots, chickpeas, crushed tomato, and chicken broth. Mix well and bring to a simmer.
- Cover and reduce the heat to medium. Simmer for about 10 minutes until the carrots are tender but still slightly firm.
- Stir in the chopped spinach and cook just until wilted.
- Taste and adjust seasoning, adding more salt, pepper, or cayenne if desired. For a thinner consistency, add extra water or stock.
- Ladle soup into bowls and top each with a dollop of yoghurt and a sprinkle of fresh coriander.
Notes
Use beef mince instead of lamb for a milder flavor variation.
For a vegetarian version, omit the lamb and add extra vegetables like zucchini, mushrooms, or eggplant, and use vegetable stock.
Add a squeeze of lemon juice at the end for a bright finish.
This soup freezes well for up to 3 months; thaw overnight before reheating.
Serve with warm flatbread or pita for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg
