If you’re craving a soup that dances with bold Middle Eastern flavors and has the perfect blend of hearty and fresh, you’ve got to try this Chickpea Lamb Shawarma Soup Recipe. It brings together tender lamb mince spiced just right, plump chickpeas for texture, and vibrant spinach for a fresh pop of green. Each spoonful feels like a warm hug, and the layers of fragrant spices transform everyday ingredients into something truly special. This soup is not just a meal; it’s an experience you’ll want to share over and over again.
Ingredients You’ll Need
Prepared with simple, pantry-friendly ingredients, this recipe achieves a perfect balance of flavors, colors, and textures. Each spice and vegetable plays an essential role in making the soup authentically rich and comforting.
- Cumin powder (2 tsp): Adds an earthy, warm base note that’s characteristic of shawarma spices.
- Coriander (2 tsp): Provides brightness and a subtle citrus undertone to the mix.
- Paprika (2 tsp): Gives a smoky depth and a mild sweetness.
- Cardamom powder (1 tsp, optional): A fragrant touch that enhances the exotic flavor, but you can leave it out if you don’t have it.
- Cinnamon powder (¼ tsp): A hint of warmth and sweetness that rounds out the spices beautifully.
- Cayenne pepper (½ tsp, adjust to taste): Adds just the right amount of heat to excite your palate.
- Black pepper (½ tsp): For subtle spice and kick.
- Salt (1 tsp): Brings all the flavors together and enhances natural tastes.
- Olive oil (2 tbsp): Used to sauté aromatics and brown the lamb for richer flavor.
- Garlic cloves (2, minced): Brings a pungent, savory quality to the base.
- Onion (1, finely chopped): Adds natural sweetness and body when cooked down.
- Lamb mince (500 g / 1 lb): The star protein, ground lamb lends that authentic shawarma richness; you can substitute with beef if preferred.
- Tomato paste (2 tbsp): Intensifies tomato flavor and adds acidity to balance spices.
- Carrots (2, peeled and chopped to chickpea size): Adds sweetness, texture, and a lovely pop of orange color.
- Canned chickpeas (600 g / 21 oz, drained and rinsed): A hearty addition that provides protein and a creamy texture.
- Crushed tomato (400 g / 14 oz can): Offers brightness and depth.
- Chicken broth/stock (3 cups / 750 ml): The flavorful liquid base that ties everything together.
- Spinach (1 bunch, roughly chopped – about 4 packed cups): Adds a fresh, leafy element that wilts down to perfection.
- Plain yoghurt or sour cream (to serve): Offers a luxurious creaminess that balances the spices beautifully.
- Chopped fresh coriander/cilantro (to garnish): Adds a burst of fresh herbal aroma as a finishing touch.
How to Make Chickpea Lamb Shawarma Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a spacious pot over high heat. Toss in the minced garlic and chopped onion and cook for about a minute until they begin to turn translucent and fragrant. This step builds the aromatic foundation your soup depends on for depth and complexity.
Step 2: Brown the Lamb
Add your lamb mince to the pot. Break it up with your spoon as it cooks. The goal here is to get the lamb mostly browned—turning from pink to a lovely light brown—which layers in richness. Once browned, sprinkle in the cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, and salt. Stir everything thoroughly so the spices coat the meat and start releasing their captivating aromas.
Step 3: Add Tomato Paste
Mix in the tomato paste and let it cook for another minute. This will deepen the tomato base and infuse the dish with an irresistible smell, teasing you to taste what’s next. Trust me, this is where your kitchen will start feeling magical.
Step 4: Build the Soup Body
Pour in the chopped carrots, chickpeas, crushed tomato, and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer; this is your moment to smell the mingling spices with the hearty vegetables.
Step 5: Simmer and Cook
Cover the pot with a lid, reduce the heat so the soup bubbles steadily but not wildly. Let it cook for about 10 minutes, until the carrots are tender yet still offering a nice bite. If you prefer your carrots softer, just simmer it a few minutes longer – the choice is yours!
Step 6: Add Fresh Spinach
Stir in the chopped spinach. It will wilt quickly, adding a fresh green vibrancy and healthy boost to your soup. Taste, then adjust the salt, pepper, or cayenne if you want a bit more spice. Feel free to add a splash of water if the soup is too thick for your liking.
Step 7: Final Touch and Serve
Ladle the warm, fragrant soup into bowls. Add a generous spoonful of plain yoghurt on top and sprinkle with chopped fresh coriander or cilantro. This final touch cuts through the richness and adds a creamy, herbal contrast that makes the dish sing.
How to Serve Chickpea Lamb Shawarma Soup Recipe
Garnishes
I love serving this soup with a dollop of plain yoghurt or creamy sour cream right in the middle of each bowl. Fresh coriander or cilantro scattered on top gives a bright herbal lift, but you can also add a squeeze of lemon juice or a drizzle of extra virgin olive oil for a bit of zing and shine.
Side Dishes
This soup pairs wonderfully with warm, crusty pita bread or a simple flatbread to soak up the delicious broth. If you want to keep it light, a crisp cucumber and tomato salad with a lemony dressing will complement the warm spices beautifully.
Creative Ways to Present
For a stunning presentation, serve the soup in rustic bowls and garnish with microgreens or edible flowers for a pop of color. You can also serve it with a side of spiced roasted chickpeas for extra crunch, turning this cozy meal into a festive occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully after sitting, so leftovers often taste even better the next day.
Freezing
This Chickpea Lamb Shawarma Soup Recipe freezes superbly. Freeze it in portion-sized containers and thaw overnight in the fridge before reheating. Avoid freezing with the yoghurt garnish; add fresh each time you serve.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally until warmed through. You might want to add a bit of extra broth or water if the soup has thickened during storage. Don’t forget to swirl in fresh yoghurt and herbs for maximum flavor when serving.
FAQs
Can I substitute the lamb for another protein?
Absolutely! Beef mince works wonderfully, and if you want a lighter version, ground turkey or chicken will also taste great with the spices.
Is it possible to make this soup vegetarian?
Yes, just swap the lamb for extra chickpeas or add some cooked lentils for protein. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
How spicy is this soup and can I adjust it?
The heat level is moderate, thanks to the cayenne pepper. You can easily adjust the amount to make it milder or spicier depending on your preference.
What does the yoghurt add to the soup?
The yoghurt adds a creamy, cooling contrast to the spices and richness of the lamb. It balances the heat and makes each spoonful wonderfully smooth and satisfying.
Can I prepare parts of this soup ahead of time?
Yes! You can chop the veggies or measure out spices in advance, and even brown the lamb earlier in the day to save time when ready to cook.
Final Thoughts
This Chickpea Lamb Shawarma Soup Recipe is one of those dishes that feels like a special treat but comes together with such ease that it quickly becomes a weeknight favorite. The combination of spices, tender lamb, and wholesome chickpeas wrapped up with fresh spinach and yoghurt creates a bowl of comfort you’ll crave again and again. Give it a try, and I promise you’ll be making this soulful, flavorful soup all year round.
Print
Chickpea Lamb Shawarma Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This hearty Chickpea Lamb Shawarma Soup is a deliciously spiced, comforting meal inspired by Middle Eastern flavors. Ground lamb is cooked with a blend of aromatic spices, combined with chickpeas, carrots, tomatoes, and spinach to make a nourishing and flavorful soup. Finished with a dollop of creamy yogurt and fresh coriander, this recipe is perfect for a quick and satisfying weeknight dinner that serves 4 to 5 people.
Ingredients
Spices
- 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
Main Ingredients
- 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 the 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 or stock
- 1 bunch spinach, roughly chopped (about 4 packed cups)
- Plain yoghurt or sour cream (for serving)
- Chopped fresh coriander / cilantro (for garnish)
Instructions
- Prepare aromatics: Heat olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion, and cook for about 1 minute until the onion starts to become translucent.
- Cook lamb: Add the ground lamb to the pot, breaking it up with a spoon as it cooks. When the meat has mostly turned from pink to light brown, add the cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne, black pepper, and salt.
- Incorporate tomato paste: Stir the spices into the lamb and cook for 1 minute to release the aroma. Then add the tomato paste and cook for another minute to deepen the flavor.
- Add vegetables and liquids: Add the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth to the pot. Stir everything together and bring to a simmer.
- Simmer the soup: Cover the pot with a lid, reduce the heat to maintain a gentle but lively simmer. Cook for 10 minutes until the carrots are tender but still slightly firm for some bite. If you prefer softer carrots, cook longer.
- Add spinach: Stir the roughly chopped spinach into the soup. Allow it to wilt completely, then taste and adjust seasoning with additional salt, pepper, or cayenne pepper. Add water if you want a thinner consistency.
- Serve: Ladle the soup into bowls, garnish with a dollop of plain yoghurt or sour cream and sprinkle with chopped fresh coriander or cilantro for freshness.
Notes
- You can substitute ground beef if lamb is not available.
- Cardamom powder is optional but adds an authentic warmth to the spice mix.
- If you want a vegetarian version, omit the meat and use vegetable broth.
- The soup can be stored in the refrigerator for up to 3 days and reheats well.
- Adjust cayenne pepper to your preferred spice level.
