Chickpea Lamb Shawarma Soup Recipe
If you’re craving something hearty, aromatic, and a little different from your usual soup, this Chickpea Lamb Shawarma Soup Recipe is going to become your new favorite. It combines the warm, earthy spices of shawarma with tender ground lamb and protein-packed chickpeas, making a comforting bowl that’s perfect for cooler nights or anytime you want a satisfying meal with Middle Eastern flair. I love how it brings the flavors of the street food classic into a cozy, slurpable form — it’s like a hug in a bowl.
One of the reasons I keep coming back to this Chickpea Lamb Shawarma Soup Recipe is how versatile it is; it’s nourishing enough for dinner but light enough to pair with a fresh salad for lunch. Plus, the spice mix is balanced so you get that signature shawarma taste without it overwhelming the other ingredients. Trust me, once you make this, you’ll want to keep these spices stocked in your pantry for whenever the craving hits.
Ingredients You’ll Need
These ingredients harmonize beautifully—the cumin, coriander, and paprika bring that shawarma magic, while the lamb and chickpeas provide a fulfilling base. When shopping, look for fresh, quality ground lamb and good canned chickpeas to make your life easier without sacrificing flavor.
- Cumin powder: Ground cumin offers a warm, earthy flavor crucial for shawarma seasoning.
- Coriander powder: Adds a fresh, slightly citrusy note that brightens the soup.
- Paprika: Provides a smoky depth; use smoked paprika if you want a bolder taste.
- Cardamom powder (optional): A little goes a long way for a sweet, floral undertone.
- Cinnamon powder: Just a pinch adds complexity and warmth.
- Cayenne pepper: Adjust this to your heat preference; it wakes up the flavors nicely.
- Black pepper: For subtle sharpness and spice.
- Salt: Essential to pull all the flavors together.
- Olive oil: Your base for sautéing, adding richness and a fruity note.
- Garlic cloves: Freshly minced gives that punchy aroma that makes the soup irresistible.
- Onion: Finely chopped for sweetness and texture.
- Lamb mince (ground lamb or beef): Lamb is traditional and adds gamey richness, but beef works well too.
- Tomato paste: Concentrated tomato flavor intensifies the broth.
- Carrots: Chopped about the size of chickpeas for texture and sweetness.
- Canned chickpeas: Drained and rinsed; they bring protein and creaminess.
- Crushed tomato: Adds body and tanginess to the soup.
- Chicken broth or stock: Use homemade or a good-quality store-bought for a rich base.
- Spinach: Roughly chopped, tossed in near the end for freshness and color contrast.
- Plain yoghurt or sour cream (for garnish): Cool and creamy balance to the warm spices.
- Chopped fresh coriander/cilantro (for garnish): Adds a fresh herbal brightness that lifts the whole dish.
Variations
I like to switch things up depending on what’s in my fridge or my mood—and honestly, you should too! This Chickpea Lamb Shawarma Soup Recipe is great for customization, so don’t hesitate to tweak spices or swap ingredients to match your taste or dietary needs.
- Make it vegetarian: I’ve replaced lamb with hearty mushrooms or extra chickpeas and doubled the spices for a savory veggie version that doesn’t skimp on flavor.
- Spice level tweak: If you love heat, up the cayenne or add a diced chili. For milder tastes, tone down the cayenne and leave out the black pepper.
- Greens swap: Sometimes I blow things out with kale or Swiss chard instead of spinach—it holds up really well if you plan on reheating leftovers.
- Using beef mince: When I don’t have lamb, beef is a solid alternative, and most people won’t notice the difference.
How to Make Chickpea Lamb Shawarma Soup Recipe
Step 1: Sauté Your Aromatics With Love
Start by gently heating your olive oil over medium heat. Add the minced garlic and chopped onion, cooking until translucent and fragrant—about 5-7 minutes. This step is crucial because it builds the flavor base of the dish. Don’t rush it or crank up the heat too high; you want the garlic to soften without browning or becoming bitter.
Step 2: Brown the Lamb and Toast the Spices
Add your ground lamb to the pot, breaking it apart with a wooden spoon. Cook until it’s browned nicely and no longer pink, about 8 minutes. Then stir in all your warmed spices—cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, and salt. Toasting the spices in the pan brings out that signature shawarma depth. You’ll notice the aroma instantly change, and that’s your cue that you’re on the right track.
Step 3: Build the Soup
Stir in the tomato paste so it coats the lamb and spices evenly. Then add the chopped carrots, canned chickpeas, crushed tomatoes, and chicken broth. Bring the whole mixture to a gentle simmer. Let it cook, uncovered, for about 25-30 minutes until the carrots are tender and the flavors have melded beautifully. This simmering stage is when everything really comes together.
Step 4: Finish With Greens and Adjust Seasoning
Just before serving, toss in your chopped spinach and let it wilt in the hot broth—this only takes 2-3 minutes. Give the soup a taste and adjust salt or pepper as needed. If you want a touch more smokiness, a dash of extra paprika or a squeeze of lemon juice brightens it right up.
How to Serve Chickpea Lamb Shawarma Soup Recipe
Garnishes
I always go with a generous dollop of plain yoghurt or sour cream—that creaminess tones down the spices and adds a lovely silkiness to each spoonful. Don’t forget a handful of freshly chopped coriander or cilantro on top; it adds that bright, herby punch the soup really needs to feel vibrant.
Side Dishes
Some warm pita or flatbread on the side is a must—you’ll want to soak up every last bit of that delicious broth. I also love pairing it with a crisp cucumber and tomato salad dressed simply in lemon and olive oil to balance the hearty richness.
Creative Ways to Present
For special occasions, I’ve served this soup in small glasses or ramekins with mini pita triangles on top for a fun “dip and sip” experience. Adding toasted pine nuts or a drizzle of chili oil as a finishing touch also impresses guests and kicks the flavor up a notch.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day once the spices have had time to deepen. I store leftovers in an airtight container in the fridge for up to 3 days. Just make sure to cool it down completely before refrigerating to keep the texture optimal.
Freezing
I’ve frozen this Chickpea Lamb Shawarma Soup Recipe several times with great results. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The chickpeas hold up wonderfully, and you’ll lose none of that shawarma flavor magic.
Reheating
Reheat gently over medium-low heat to avoid overcooking the spinach or toughening the lamb. Stir occasionally and, if it feels thick, add a splash of broth or water to loosen it. Finish with a fresh squeeze of lemon and a sprinkle of fresh herbs to revive the flavors.
FAQs
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Can I use beef instead of lamb in the Chickpea Lamb Shawarma Soup Recipe?
Absolutely! Ground beef works well as a substitute and will still deliver a rich flavor. Just adjust the cooking time until browned and follow the same spice blend for that classic shawarma taste.
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Is this soup spicy?
The recipe has a gentle heat thanks to cayenne and black pepper, which you can easily adjust to your spice preference. If you like it milder, simply reduce the cayenne or omit it altogether.
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Can I make this soup vegetarian or vegan?
Yes! You can skip the lamb and add extra chickpeas or mushrooms for texture. Use vegetable broth instead of chicken, and swap yoghurt with a plant-based alternative to keep it vegan-friendly.
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How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freezing is a great option, and the soup freezes well without losing flavor or texture.
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What can I serve with Chickpea Lamb Shawarma Soup?
Serve with warm pita bread or flatbread to soak up the broth, along with a fresh cucumber and tomato salad. A dollop of yoghurt or sour cream garnish rounds out the meal perfectly.
Final Thoughts
This Chickpea Lamb Shawarma Soup Recipe is one of those dishes that keeps on giving—not just because of the incredible flavors but because it feels like a little culinary journey in a bowl. Whenever I make it, I feel like I’m sharing a bit of that Middle Eastern warmth and spice with friends and family. If you’re ready to cozy up with something hearty, aromatic, and just downright delicious, give this recipe a go. I promise, you’ll want to keep it in your regular rotation!
Print
Chickpea Lamb Shawarma Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Description
Chickpea Lamb Shawarma Soup is a hearty, flavorful dish combining spiced ground lamb, protein-rich chickpeas, and fresh spinach in a warming broth. Inspired by Middle Eastern shawarma spices, this soup offers a comforting and nutritious meal perfect for any season.
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
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 the spices: In a small bowl, combine cumin powder, coriander powder, paprika, cardamom powder, cinnamon powder, cayenne pepper, black pepper, and salt. Mix well and set aside to create the shawarma spice blend.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking until softened and translucent, about 3-4 minutes.
- Brown the lamb mince: Add the ground lamb to the pot, breaking it up with a spoon, and cook until browned and no longer pink, about 6-8 minutes.
- Add tomato paste and spices: Stir in the tomato paste and prepared spice blend, cooking for 1-2 minutes to allow the flavors to develop and spices to bloom.
- Add vegetables and liquids: Add chopped carrots, drained chickpeas, crushed tomato, and chicken broth to the pot. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes, or until the carrots are tender and the flavors meld together.
- Incorporate the spinach: Stir in the roughly chopped spinach and cook for an additional 3-5 minutes until the spinach wilts but remains vibrant.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as desired. Serve hot, garnished with a dollop of plain yoghurt or sour cream and sprinkled with fresh chopped coriander or cilantro for added freshness and creaminess.
Notes
- Cardamom powder is optional but adds a lovely aromatic warmth that complements the shawarma spices.
- You can substitute ground beef for lamb if preferred.
- Adjust cayenne pepper quantity to control the soup’s spiciness according to your taste.
- Using fresh spinach is best, but frozen spinach can be used in a pinch (thaw and drain excess water before adding).
- For a vegetarian version, omit the lamb and use vegetable broth instead of chicken broth.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Keywords: chickpea lamb soup, shawarma soup, Middle Eastern soup, spiced lamb soup, healthy lamb soup, chickpea soup, lamb mince soup
