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
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 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