If you are craving a soup that bursts with bold flavors while feeling both cozy and nourishing, this Chickpea Lamb Shawarma Soup Recipe is an absolute must-try. Combining tender ground lamb, warm and aromatic spices, wholesome chickpeas, and fresh spinach, this soup offers a beautiful balance of hearty texture and vibrant colors. It’s a dish that transports you straight to the bustling street markets where shawarma is king, but in the comforting form of a rich, soul-warming bowl of goodness that you can enjoy any day of the week.
Ingredients You’ll Need
These ingredients may seem humble, but each one plays a special role in creating the complex and inviting flavors that make this recipe shine. From the fragrant spices to the fresh greens, every element adds depth, warmth, and texture to the dish.
- 2 tsp cumin powder: Adds earthy warmth and classic shawarma flavor.
- 2 tsp coriander powder: Brings a subtle citrus note to balance the spices.
- 2 tsp paprika: Provides vibrant color and a smoky sweetness.
- 1 tsp cardamom powder (optional): Lends an exotic, floral hint that elevates the dish.
- ¼ tsp cinnamon powder: Offers gentle sweetness and complexity.
- ½ tsp cayenne pepper (adjust to taste): Adds a gentle spicy kick to awaken your palate.
- ½ tsp black pepper: Enhances overall flavor with sharpness.
- 1 tsp salt: Essential to highlight and balance all the components.
- 2 tbsp olive oil: The foundation for sautéing and building flavor.
- 2 garlic cloves, minced: Delivers rich aroma and depth.
- 1 onion, finely chopped: Provides sweetness and texture once cooked.
- 500 g / 1 lb lamb mince (ground lamb or beef): The hearty, protein-packed star of this soup.
- 2 tbsp tomato paste: Concentrates the tomato flavor and adds luscious richness.
- 2 carrots, peeled and chopped (about size of chickpeas): Brings natural sweetness and a tender bite.
- 600 g / 21 oz canned chickpeas, drained and rinsed: Adds creaminess and body, plus fiber.
- 400 g / 14 oz can crushed tomato: Provides fresh acidity and color.
- 3 cups / 750 ml chicken broth or stock: Forms the flavorful liquid base for the soup.
- 1 bunch spinach, roughly chopped (about 4 packed cups): Introduces freshness and a lovely pop of green.
- Plain yoghurt or sour cream: Perfect for cooling the spices at serving time.
- Chopped fresh coriander / cilantro: Adds brightness and a final fragrant touch.
How to Make Chickpea Lamb Shawarma Soup Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over high heat. Toss in the minced garlic and finely chopped onion, letting them cook for about a minute until they’re translucent and fragrant. This brief step lays the aromatic foundation, ensuring that the base of your soup is bursting with inviting scents.
Step 2: Brown the Lamb and Add Spices
Next, add the lamb mince to the pot. Use a spoon to break it up as it cooks, aiming for an even, light brown color. Once the meat is mostly cooked, sprinkle in all the spices—cumin, coriander, paprika, cardamom if you’re including it, cinnamon, cayenne, black pepper, and salt. Stir well to coat the meat evenly, letting the spices bloom for a full minute to build that iconic shawarma flavor.
Step 3: Enrich with Tomato Paste
Stir in the tomato paste and cook everything together for another minute. This helps deepen the flavors, infusing the meat with a rich, tangy undercurrent and thickening the base slightly to create that irresistible stew-like heartiness.
Step 4: Add Vegetables, Chickpeas, and Liquids
Now it’s time to add the chopped carrots, rinsed chickpeas, crushed tomatoes, and chicken broth into the pot. Give everything a good stir to blend the flavors and distribute the ingredients evenly. This mixture will soon become your comforting, nutrient-packed soup.
Step 5: Simmer to Perfection
Cover the pot with a lid, lower the heat to maintain a gentle simmer, and let the soup cook for about 10 minutes. The carrots should soften but still retain a slight crunch, adding lovely texture to each spoonful. This simmer allows all the flavors to mingle deeply and develop harmony.
Step 6: Add Spinach and Final Seasoning
Stir in the roughly chopped spinach and watch it wilt beautifully into the soup, adding vibrant color and freshness. Taste the soup, then adjust the salt, black pepper, and cayenne pepper to your liking. If you prefer a thinner soup, feel free to add a splash of water at this stage.
Step 7: Serve with Flair
Ladle the aromatic soup into bowls and top each serving with a generous dollop of plain yoghurt or sour cream and a sprinkle of fresh chopped coriander. These finishing touches add creaminess and a bright herbal note, bringing balance to the richly spiced broth.
How to Serve Chickpea Lamb Shawarma Soup Recipe
Garnishes
Nothing completes this soup quite like a cool dollop of yoghurt or sour cream and fresh chopped coriander. These toppings complement the warm spices by adding creaminess and a burst of fresh, zesty flavor that makes every bite more dynamic and delightful.
Side Dishes
This soup pairs marvelously with warm pita bread or crusty artisan bread to soak up the luscious broth. A simple side salad dressed in lemon vinaigrette also brightens the meal, providing a crisp contrast to the hearty soup.
Creative Ways to Present
For a gorgeous presentation, serve the soup in rustic bowls with a drizzle of good-quality olive oil over the top and a scattering of toasted pine nuts or crispy fried onions. These add texture and an extra layer of flavor that impresses every time.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chickpea Lamb Shawarma Soup Recipe in an airtight container in the refrigerator for up to 3 days. As the flavors meld even more over time, the soup can taste even better the next day, making it a perfect make-ahead meal.
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some space for expansion, and store it for up to 3 months. Just be sure to add fresh spinach and yoghurt toppings only after reheating for the best texture.
Reheating
Gently reheat the soup over medium heat on the stove or in the microwave until warmed through. If the soup seems too thick, stir in a splash of water or broth. Always add fresh spinach and yoghurt after reheating to keep flavors bright and textures fresh.
FAQs
Can I use beef instead of lamb in this soup?
Absolutely! Ground beef is a great substitute if lamb is not available or if you prefer a milder flavor. The spices will still shine and create that shawarma essence you’re after.
Is it possible to make this soup vegetarian?
You can make a vegetarian version by omitting the meat and using vegetable broth instead of chicken broth. Increase the chickpeas and add extra vegetables like zucchini or bell peppers to keep it hearty.
How spicy is this Chickpea Lamb Shawarma Soup Recipe?
The recipe has a moderate spice level thanks to cayenne pepper, but it’s easy to adjust—add more for heat or reduce it for a milder taste that everyone can enjoy.
What can I use instead of plain yoghurt for serving?
If you prefer, sour cream is an excellent alternative. For a dairy-free option, coconut yoghurt or a drizzle of tahini can also work beautifully.
Can I prepare this soup ahead for a party?
Definitely! This soup benefits from sitting overnight as the spices meld together. Prepare it a day ahead, store in the fridge, then reheat and add fresh spinach and garnishes right before serving for effortless entertaining.
Final Thoughts
This Chickpea Lamb Shawarma Soup Recipe quickly becomes a beloved staple because of how it combines bold, complex spices with comforting, everyday ingredients. It’s a bowl full of warmth and flavor that feels special but is easy enough to make anytime. Give it a try—you’ll find yourself reaching for it again and again when you want something hearty, wholesome, and absolutely delicious.
Print
Chickpea Lamb Shawarma Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This Chickpea Lamb Shawarma Soup is a hearty and aromatic dish combining ground lamb with warm Middle Eastern spices, tender chickpeas, and fresh spinach. Perfect as a comforting meal, it incorporates rich flavors from cumin, coriander, paprika, and other spices, finished with a creamy dollop of yoghurt or sour cream and fresh cilantro. Ready in under 40 minutes, this soup is both satisfying and delicious.
Ingredients
Spices and Seasonings
- 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
Main Ingredients
- 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)
For Serving
- 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 become translucent and fragrant.
- Cook the lamb: Add the lamb mince to the pot, breaking it apart with a spoon as it browns. Once most of the meat changes color from pink to light brown, stir in the cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne pepper, black pepper, and salt.
- Add tomato paste: Cook the spiced meat mixture for 1 minute, then stir in the tomato paste and cook for another minute, allowing the paste to deepen in flavor and coat the meat evenly.
- Combine vegetables and liquids: Add the chopped carrots, rinsed chickpeas, crushed tomatoes, and chicken broth to the pot. Stir to combine all ingredients thoroughly.
- Simmer the soup: Cover the pot with a lid, reduce the heat to maintain a gentle simmer, and cook for about 10 minutes, until the carrots are tender but still slightly firm.
- Finish with spinach: Stir the roughly chopped spinach into the soup and cook until it wilts. Taste and adjust seasonings by adding more salt, pepper, or cayenne pepper if desired. Add water if you prefer a thinner consistency.
- Serve: Ladle the soup into bowls, garnish each serving with a dollop of plain yoghurt or sour cream, and sprinkle with fresh chopped coriander. Serve warm and enjoy.
Notes
- Cardamom powder is optional but adds a lovely warm note to the soup if used.
- Adjust cayenne pepper according to your preferred spice level.
- Use ground beef as an alternative to lamb if preferred.
- For a vegetarian version, substitute lamb with extra chickpeas and vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Add a splash of lemon juice at the end for a bright citrus twist, if desired.
