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
Scale
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.
