Chickpea Lamb Shawarma Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 - 5 people
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Calories
458 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chickpea Lamb Shawarma Soup
Description
Chickpea Lamb Shawarma Soup combines the earthy richness of ground lamb with a fragrant spice mixture featuring coriander, cumin, paprika, cardamom, cinnamon, and cayenne. Sautéed garlic and onion build a savory base before the lamb and spices are cooked together to release their aromas. Carrots and chickpeas add bite and texture, while crushed tomatoes and chicken broth create a flavorful, hearty liquid foundation. The soup simmers until the carrots remain slightly firm, maintaining a pleasant contrast.
Fresh spinach is stirred in at the end to wilt gently into the soup, brightening the dish and adding a fresh green element. The finishing touches of yogurt and chopped coriander bring creaminess and a fresh herbaceous note that balance the warmth of the spices. It's a filling dish that can serve well as a main course.
The recipe notes suggest that beef or other meats like chicken or turkey can substitute lamb, and offer guidance on chickpea quantities for portion size. The balance of spices and the layering of ingredients provide a complex flavor profile without overwhelming heat, making it adaptable to personal taste.
Ingredients
Spices:
- 2 tsp cumin powder each
- 2 tsp Coriander
- 2 tsp paprika
- 1 tsp cardamom can omit if you don’t have, powder
- ¼ tsp cinnamon powder
- ½ tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp salt
Soup:
- 2 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion , finely chopped
- 500 g / 1 lb lamb mince (ground lamb, or beef) (Note 1)
- 2 tbsp tomato paste
- 2 carrot peeled and chopped (about size of chickpeas
- 600 g / 21 oz canned chickpeas , drained and rinsed (1.5 standard cans, Note 2)
- 400 g / 14 oz crushed tomato canned
- 3 cups / 750 ml chicken broth or stock
- 1 spinach roughly chopped (about 4 packed cups) (wilts a lot, bunch
Garnishes (highly recommended):
- PLAIN yogurt or sour cream
- Coriander chopped fresh, aka cilantro
Instructions
- Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.
- Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
- Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)
- Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.
- Cover with lid, lower heat so it is bubbling energetically but not crazy rapidly. Cook for 10 minutes until carrot is tender but not super soft – I like it to have a bit of bite still, if you want super soft, keep cooking.
- Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid.
- Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!
Notes
- Ground beef works well as a substitute for lamb in this soup.
- The recipe uses chickpeas drained from about 1.5 standard cans, but you can add more if desired.
- Modulate the cayenne pepper amount to adjust spiciness to taste.
- Adding extra vegetables instead of lamb can reduce calories if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 474g | |
| Calories | 458cal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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