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
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.
Notes
- Adjust spices according to your preference.
- Serve with warm bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 70 mg