Name: Chickpea Lamb Shawarma Soup: A Comforting Delight
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 (about size of chickpeas); 600 g (21 oz) canned chickpeas, drained and rinsed (about 1.5 standard cans); 400 g (14 oz) canned crushed tomato; 3 cups (750 ml) chicken broth/stock; 1 bunch spinach, roughly chopped (about 4 packed cups); Plain yoghurt (or sour cream); Chopped fresh coriander/cilantro

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Chickpea Lamb Shawarma Soup is a hearty dish that beautifully combines fragrant Middle Eastern spices with tender lamb mince, chickpeas, and fresh spinach. This comforting, flavorful broth is perfect for a nourishing weeknight meal. The delicious aroma that fills your kitchen will draw everyone to the table, making it a family favorite in no time. Let’s dive into how to make this delightful recipe.

Why You’ll Love This Chickpea Lamb Shawarma Soup

This Chickpea Lamb Shawarma Soup is not just another soup; it’s a complete experience that offers warmth and satisfaction. Here are a few reasons why you will love it:

Rich in flavors from authentic spices.
Nutritious with chickpeas and spinach.
Easy to prepare in just 30 minutes.
Perfect for meal prep, storing well for later.
Versatile: can be adjusted to suit your spice preference.
Ideal for both weeknight dinners and special occasions.

This recipe serves as a comforting Middle Eastern dish that is gluten-free, making it perfect for diverse dietary needs.

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 (about size of chickpeas)
600 g (21 oz) canned chickpeas, drained and rinsed (about 1.5 standard cans)
400 g (14 oz) canned crushed tomato
3 cups (750 ml) chicken broth/stock
1 bunch spinach, roughly chopped (about 4 packed cups)
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 the onions start to turn translucent and the mixture becomes fragrant.
Step 2: Add the lamb mince to the pot, breaking it up as it cooks. When the lamb has mostly turned from pink to a light brown color, stir in all the spices: cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne, black pepper, and salt.
Step 3: Cook the lamb and spices together for 1 minute, then add the tomato paste. Stir and cook for another minute to deepen the flavors and develop a rich aroma.
Step 4: Mix in the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir everything together and bring the soup to a simmer.
Step 5: Cover the pot with a lid, reduce the heat to maintain a gentle but energetic simmer. Cook for 10 minutes until the carrots are tender but still have a slight bite. For softer carrots, extend cooking time accordingly.
Step 6: Stir in the roughly chopped spinach and cook until it wilts. Taste the soup and adjust salt, pepper, and cayenne pepper as desired. Add water if you prefer a thinner consistency.
Step 7: Ladle the soup into bowls. Top each serving with a dollop of plain yoghurt or sour cream and a generous sprinkle of chopped fresh coriander. Enjoy warm.

Chickpea Lamb Shawarma Soup: A Comforting Delight - Chickpea Lamb Shawarma Soup - main visual representation

Pro Tips for the Best Chickpea Lamb Shawarma Soup

Keep these in mind:

Adjust spices according to your preference.
Serve with warm bread for a complete meal.
For a vegetarian version, use plant-based lamb substitute and vegetable broth.

Best Ways to Serve Chickpea Lamb Shawarma Soup

Here are some serving ideas:

Pair it with crusty pita or warm naan for a complete meal.
Top with a drizzle of olive oil and a sprinkle of feta cheese for added richness.
Serve alongside a fresh salad to balance the flavors.

How to Store and Reheat Chickpea Lamb Shawarma Soup

To store leftovers, let the soup cool completely and transfer it into airtight containers. It will keep well in the refrigerator for up to 3 days. Reheat in a pot over medium heat, adding a splash of water or broth if it thickens too much. This makes it perfect 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! Using fresh, high-quality spices will elevate your Chickpea Lamb Shawarma Soup to new heights. Adjust spice levels according to your taste for an even more personalized flavor.

Can I make Chickpea Lamb Shawarma Soup ahead of time?

Yes! This soup tastes even better the next day as the flavors meld together. Make your Chickpea Lamb Shawarma Soup ahead of time and store it in the fridge for a delicious meal ready to go.

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

To avoid common pitfalls, ensure you don’t overcook the lamb, which can make it tough. Also, remember to taste and adjust seasonings towards the end for the best flavor. The right balance of spices is key for the perfect Chickpea Lamb Shawarma Soup.

Variations of Chickpea Lamb Shawarma Soup You Can Try

Feel free to customize your soup with these variations:

For a vegetarian option, use vegetarian chickpea soup with lamb flavor spices.
Add different vegetables like zucchini or bell peppers for a nutrient boost.
Incorporate sweet potatoes for a heartier version.

Each of these variations will enhance the overall flavor and texture, making every bowl a unique delight!

Chickpea Lamb Shawarma Soup: A Comforting Delight - Chickpea Lamb Shawarma Soup - additional detail

For more delicious recipes, check out Creamy Tomato Lentil Soup or Vegetable Lentil Soup. If you’re looking for a comforting meal, you might also enjoy Slow Cooker Tuscan Chicken Meatballs and Creamy Carrot Ginger Soup.

Chickpea Lamb Shawarma Soup: A Comforting Delight

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Author: Margaret
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This hearty Chickpea Lamb Shawarma Soup combines fragrant Middle Eastern spices with tender lamb mince, chickpeas, and fresh spinach in a comforting, flavorful broth.

Ingredients

Scale

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 (about size of chickpeas)
600 g (21 oz) canned chickpeas, drained and rinsed (about 1.5 standard cans)
400 g (14 oz) canned crushed tomato
3 cups (750 ml) chicken broth/stock
1 bunch spinach, roughly chopped (about 4 packed cups)
Plain yoghurt (or sour cream)
Chopped fresh coriander/cilantro

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Instructions

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 the onions start to turn translucent and the mixture becomes fragrant.
Add the lamb mince to the pot, breaking it up as it cooks. When the lamb has mostly turned from pink to a light brown color, stir in all the spices: cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne, black pepper, and salt.
Cook the lamb and spices together for 1 minute, then add the tomato paste. Stir and cook for another 1 minute to deepen the flavors and develop a rich aroma.
Mix in the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir everything together and bring the soup to a simmer.
Cover the pot with a lid, reduce the heat to maintain a gentle but energetic simmer. Cook for 10 minutes until the carrots are tender but still have a slight bite. For softer carrots, extend cooking time accordingly.
Stir in the roughly chopped spinach and cook until it wilts. Taste the soup and adjust salt, pepper, and cayenne pepper as desired. Add water if you prefer a thinner consistency.
Ladle the soup into bowls. Top each serving with a dollop of plain yoghurt or sour cream and a generous sprinkle of chopped fresh coriander. Enjoy warm.