Description
This Chickpea Lamb Shawarma Soup is a hearty and flavorful dish inspired by Middle Eastern shawarma spices. Combining tender ground lamb, protein-rich chickpeas, and a medley of warming spices like cumin, coriander, and paprika, this comforting soup is enriched with tomatoes, carrots, and fresh spinach. Finished with a dollop of tangy yoghurt and fresh coriander, it’s a satisfying and nutritious meal perfect for cooler days or anytime you crave a cozy bowl packed with bold flavors.
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
Soup
- 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 can crushed tomato
- 3 cups / 750 ml chicken broth or stock
- 1 bunch spinach, roughly chopped (about 4 packed cups)
Garnishes (highly recommended)
- Plain yoghurt or sour cream
- Chopped fresh coriander / cilantro
Instructions
- Prepare aromatics: 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 they begin to turn translucent and fragrant.
- Brown the lamb: Add the lamb mince to the pot, breaking it up with a spoon as it cooks. When the meat has mostly changed from pink to light brown, stir in all the spices—cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne pepper, black pepper, and salt.
- Develop flavors: Cook the spiced meat mixture for 1 minute, then add the tomato paste and cook for another minute, allowing the paste to deepen in flavor and coat the meat beautifully.
- Add vegetables and liquids: Stir in the chopped carrots, rinsed chickpeas, crushed tomatoes, and chicken broth. Bring the soup to a simmer, mixing all ingredients well.
- Simmer the soup: Cover the pot with a lid, lower the heat so the soup gently bubbles—not too rapidly—and cook for about 10 minutes, until the carrots are tender yet retain a slight bite.
- Add spinach and season: Stir the roughly chopped spinach into the soup. Once it wilts, taste and adjust the salt, pepper, and cayenne pepper according to your preference. Add water if you desire a thinner consistency.
- Serve: Ladle the soup into bowls and garnish each with a generous dollop of plain yoghurt or sour cream and a sprinkling of fresh chopped coriander. Serve warm and enjoy this aromatic and hearty meal.
Notes
- Beef is a good substitute for lamb. Chicken, turkey, or veal can be used as alternatives, though pork is not recommended.
- The net drained weight of canned chickpeas is about 220 g (7 oz) per can. Using 1.5 cans provides enough chickpeas for 4 to 5 servings. Extra chickpeas can be used in salads or other dishes.
- Nutrition values are based on 5 servings. The lamb contributes approximately 295 calories per serving. Substituting lamb with a vegetable mix (e.g. zucchini, mushrooms) can reduce calories to about 215 per serving while maintaining soup volume.
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 385
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 80 mg
