Name: Chickpea Lamb Shawarma Soup Recipe
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 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)

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

Scale

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)

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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.