Chickpea Lamb Shawarma Soup Recipe

If you’re craving something comforting yet vibrant, I have just the thing for you — my Chickpea Lamb Shawarma Soup Recipe is the ultimate cozy bowl that’ll warm your soul. When I first tried blending fragrant Middle Eastern spices with tender lamb and hearty chickpeas, I was hooked immediately. This soup is like a warm hug on a chilly day but packed with bold flavor and nutrition. Stick around, because I’m sharing all my secret tips so you’ll nail it perfectly every time!

Ingredients You’ll Need

The magic of this Chickpea Lamb Shawarma Soup Recipe comes from a simple yet perfectly balanced set of ingredients. From aromatic spices to wholesome veggies, each element plays a role in layering flavors and textures. When shopping, try to find good-quality lamb mince and fresh spinach for best results.

• Cumin powder: This earthiness is the backbone of shawarma flavor; freshly ground is best if you can get it.
• Coriander powder: Adds a light, citrusy note that brightens the soup.
• Paprika: Gives subtle smokiness; use sweet or smoked for slightly different twists.
• Cardamom powder: Optional but adds a lovely warmth and exotic touch.
• Cinnamon powder: Just a pinch to deepen spice complexity without overpowering.
• Cayenne pepper: Spicy kick—adjust according to your heat preference.
• Black pepper & Salt: Essential seasonings to bring everything together.
• Olive oil: For sautéing; use good olive oil to enrich the flavor.
• Garlic cloves: Minced fresh garlic gives that punchy aroma and savory depth.
• Onion: Finely chopped to melt into the base and add sweetness.
• Lamb mince: The star protein, lends richness and umami; beef is a good substitute.
• Tomato paste: Concentrated tomato flavor, helps thicken the soup slightly.
• Carrots: Chopped small to mimic chickpea size and add a subtle sweetness.
• Canned chickpeas: Drained and rinsed, these add heartiness and texture.
• Crushed tomatoes: Provide acidity and balance richness from the meat.
• Chicken broth: Adds savoriness and depth; vegetable broth works too.
• Spinach: Fresh and chopped; it wilts beautifully into the soup for color and nutrients.
• Plain yoghurt & Fresh coriander: For garnish and a fresh, cooling contrast.

Variations

I love experimenting with this Chickpea Lamb Shawarma Soup Recipe because it’s so versatile! Feel free to swap out ingredients based on what you have or how you want the flavor to lean—spice it up or keep it mellow. Personal touches always make the dish more fun to eat and share.

• Vegetarian Version: I once replaced lamb with chopped mushrooms and zucchini, which gave it an earthy, comforting feel that was equally satisfying.
• Protein Swaps: Ground beef works just as well if lamb isn’t your thing, and turkey or chicken mince can make it lighter.
• Spice Level: If you’re not a fan of heat, cut back on cayenne pepper or leave it out entirely without losing much flavor.
• Greens Swap: Try kale or Swiss chard instead of spinach for a different texture and nutrient profile.

How to Make Chickpea Lamb Shawarma Soup Recipe

Step 1: Sauté your aromatics

Start by heating olive oil in a large pot over medium-high heat. Toss in the minced garlic and finely chopped onion, and cook them for about a minute until they start turning translucent and fragrant. This quick sauté sets the flavor foundation, so don’t rush it! You want the garlic golden, not burnt.

Step 2: Brown the lamb and toast the spices

Add your lamb mince straight into the pot. Break it up with your spoon and cook until it’s mostly browned but still juicy. Once it’s ready, sprinkle in all the spices—cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, and salt. Stir them through for about a minute; this step is where that intoxicating shawarma aroma really kicks in!

Step 3: Add tomato paste and cook for depth

Now stir in the tomato paste and cook it for another minute, letting it caramelize slightly with the meat and spices. You’ll notice the smell change—a richer, almost smoky tang that hints at the depth your soup is gaining.

Step 4: Build your soup base

Next, toss in the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Give everything a good stir, then bring the pot to a simmer. This is where the ingredients start to marry beautifully.

Step 5: Simmer gently for perfectly tender carrots

Cover your pot with a lid and lower the heat so the soup bubbles gently but steadily. I usually let it cook for about 10 minutes—just enough for carrots to be tender with a bit of bite left. If you prefer them softer, simply cook it a bit longer. Trust me, this little timing trick keeps the veggies from getting mushy, which can dull the texture.

Step 6: Stir in spinach and final seasonings

When your carrots are just right, stir in the spinach. It will wilt down in seconds, adding brightness and freshness to the soup. Taste now and adjust salt, pepper, and cayenne to your liking. If you want it thinner, just splash some water or more broth in at this point.

Step 7: Serve with your favorite garnishes

Ladle the soup into bowls and top with a generous dollop of plain yoghurt and a sprinkle of chopped fresh coriander. This combo adds a tangy, cooling contrast that makes every spoonful more exciting. You’re ready to dig in!

How to Serve Chickpea Lamb Shawarma Soup Recipe

Garnishes

I always reach for plain yoghurt as a garnish—it cools down the warm spices beautifully and adds creaminess without overpowering. Fresh coriander (cilantro) chopped generously on top brightens the entire bowl and balances the richness of lamb. Sometimes, I add a squeeze of lemon juice on the side for a little tang.

Side Dishes

To keep things simple, I usually serve this hearty soup with warm pita bread or crusty bread for dipping. For a fresh crunch contrast, a cucumber and tomato salad drizzled with lemon and olive oil pairs wonderfully.

Creative Ways to Present

For a special dinner, I like to serve the soup in rustic bowls with a swirl of yoghurt and edible flower petals on top for a pop of color. You could also plate it with a side of roasted spiced chickpeas sprinkled on top for an extra layer of texture and wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover Chickpea Lamb Shawarma Soup in airtight containers in the fridge, where it keeps well for up to 3-4 days. The flavors actually deepen after a day, so leftovers are often better than fresh!

Freezing

This soup freezes beautifully—just let it cool completely, then portion it out in freezer-safe containers. When I thaw and reheat, the texture stays lovely and the flavors remain vibrant.

Reheating

I usually reheat on the stovetop over low heat, stirring occasionally so the soup warms evenly and doesn’t scorch. If it’s too thick, I add a splash of broth or water to loosen it up. Avoid microwaving if you want the best flavor and texture, but it works fine when you’re in a pinch!

FAQs

Final Thoughts

I absolutely love how this Chickpea Lamb Shawarma Soup Recipe brings together bold flavors with nourishing ingredients in a way that feels both comforting and exotic. It quickly became a staple in my kitchen, especially when I want something that’s simple but feels special. I really hope you give it a try—you’ll find it’s a recipe you’ll want to make again and again, sharing those rich aromas and flavors with your friends and family. Enjoy every spoonful!

Print