Name: Chickpea Lamb Shawarma Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 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; 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); Plain yoghurt or sour cream; Chopped fresh coriander / cilantro

If you’re craving something deeply flavorful yet comforting, this Chickpea Lamb Shawarma Soup Recipe is exactly what you need. It’s like a warm hug in a bowl—rich spices, tender lamb, and hearty chickpeas all swimming in a cozy tomato broth. Seriously, there’s nothing quite like it, especially on chilly evenings when you want a meal that’s both satisfying and packed with layers of aromatic goodness.

I first made this soup when I was looking for a way to enjoy all those incredible shawarma spices in a cozy, easy-to-make soup form. It turned out to be a game-changer—perfect weeknight dinner material but also special enough to impress friends. The Chickpea Lamb Shawarma Soup Recipe is so versatile you’ll find yourself making variations depending on your mood and pantry staples. Trust me, once you try it, it’s going to become one of your favorites too.

Ingredients You’ll Need

The magic of this Chickpea Lamb Shawarma Soup Recipe lies in the harmony of spices and fresh ingredients coming together. Shopping for these is easy, and a good quality lamb mince makes all the difference, so don’t skip on that!

Cumin powder: This is the backbone of the shawarma flavor, warming and earthy.
Coriander powder: Adds a subtle citrusy brightness that balances the cumin.
Paprika: I like using smoked paprika for a little depth, but regular works great too.
Cardamom powder: Optional but gives a lovely floral note that makes the soup special.
Cinnamon powder: Just a pinch imparts a subtle warmth that you’d never expect in soup.
Cayenne pepper: Adjust to your heat preference; I usually go with ½ tsp for a nice kick.
Black pepper: Freshly cracked is best to keep flavors lively.
Salt: Essential for bringing out all those rich flavors.
Olive oil: For that beautiful base and richness.
Garlic cloves: I always mince mine fresh; it really makes the soup pop.
Onion: Finely chopped for sweetness and body.
Lamb mince: Ground lamb or beef works, but lamb gives authentic shawarma flavor.
Tomato paste: Adds umami and thickens the broth.
Carrots: Chopped about the size of chickpeas for texture harmony.
Canned chickpeas: Drained and rinsed, these bring heartiness and soak up all the spices.
Crushed tomato: Gives the soup a rich, tangy base.
Chicken broth or stock: I find homemade or good-quality store-bought makes a big difference here.
Spinach: Roughly chopped, it adds color, nutrients, and freshness at the end.

Variations

I love making this Chickpea Lamb Shawarma Soup Recipe my own depending on the season or what’s in my fridge. Feel free to experiment—you’ll enjoy finding your perfect spin!

Vegetarian version: Swap lamb for sautéed mushrooms or roasted eggplant for a smoky twist.
Spice level adjustments: If you prefer milder soups, reduce cayenne or skip it altogether and add a pinch of smoked paprika.
Adding grains: Toss in cooked pearl barley or bulgur for extra heartiness—I’ve done it often for a more filling meal.
Herb changes: Instead of coriander, try fresh mint or parsley for a different bright note.
Seasonal veggies: Green beans, zucchini, or diced sweet potatoes can be great swaps or additions depending on what’s fresh.

How to Make Chickpea Lamb Shawarma Soup Recipe

Step 1: Warm Up Your Spices and Aromatics

Start by heating olive oil over medium heat and sauté your finely chopped onion and minced garlic until soft and fragrant—about 3 to 5 minutes. This is where the base flavor builds, so don’t rush it. Then sprinkle in all the spices—cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, and salt. Let them bloom in the oil for about a minute, stirring regularly. This step wakes up the spices to release their full aroma, and it really makes a difference in the final soup.

Step 2: Brown the Lamb

Add the lamb mince and break it up with your spatula, cooking until it’s nicely browned and no longer pink—around 7 to 10 minutes. The browning adds a robust flavor and texture that’s essential in this recipe. Avoid stirring too frequently to let the meat get that nice color on the bottom. At this point, your kitchen will start to smell incredible!

Step 3: Build the Soup

Stir in the tomato paste to coat the lamb, cooking for another two minutes to deepen the flavor. Then add the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Give it all a good stir and bring it to a gentle simmer. Let it cook uncovered for about 25 to 30 minutes so the flavors meld and the carrots become tender but not mushy.

Step 4: Add the Spinach and Finish

In the final 5 minutes of cooking, toss in the chopped spinach. It wilts quickly and adds a vibrant color and freshness to the rich broth. Give the soup a quick taste and adjust salt or cayenne if needed. That’s it—your Chickpea Lamb Shawarma Soup Recipe is ready to enjoy!

How to Serve Chickpea Lamb Shawarma Soup Recipe

The image shows a group of ingredients laid out on a white marbled surface. In the center, there is a white plate filled with raw ground meat, showing a coarse texture with a pinkish-red color. Surrounding this plate are small white bowls containing different items: at the top left, a thick red tomato sauce with a textured surface; at the top right, four brown eggs arranged closely together; to the right of the meat, a white bowl filled with light yellow chopped onions; below the onions, a white bowl packed with round, light beige chickpeas; below the meat, a white bowl holding a small amount of golden yellow oil; at the bottom left, a white bowl full of fresh, dark green spinach leaves. There is also a small white dish with a bright yellow-orange spice powder, a peeled garlic bulb and a couple of garlic cloves near the spinach, and some sprigs of fresh green cilantro placed near the oil bowl. The colors are vibrant and natural, with a clean and organized arrangement. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always dollop a generous spoonful of plain yoghurt or sour cream on top—this cools down the heat and adds creaminess that perfectly contrasts the warm spices. A sprinkle of chopped fresh coriander (cilantro) brings a bright, herbal lift that makes every spoonful sing. These simple toppings really elevate the soup from “good” to “wow.”

Side Dishes

I enjoy pairing this soup with warm pita bread or flatbreads to soak up every last bit. A simple cucumber and tomato salad dressed with lemon juice also complements the heavy, spiced soup wonderfully—adding a fresh crunch and tang. Trust me, these side dishes bring balance and round out the meal beautifully.

Creative Ways to Present

For dinner parties, I’ve served this Chickpea Lamb Shawarma Soup Recipe in rustic mugs with mini pita toasts on the side. Another time, I spooned it into hollowed-out round sourdough loaves which was a crowd-pleaser and made quite an impression! These ideas make the soup feel extra special and festive without any fuss.

Make Ahead and Storage

Storing Leftovers

I typically store leftover Chickpea Lamb Shawarma Soup Recipe in airtight containers in the fridge for up to 3 days. The flavors actually seem to deepen overnight, so it tastes even better the next day. Just be sure to let it cool completely before refrigerating to keep it fresh.

Freezing

This soup freezes beautifully! I portion mine into individual freezer-safe containers or bags. When you want a quick dinner, just thaw overnight in the fridge and you’re good to go. I’ve found the chickpeas and lamb maintain their texture well after freezing, which isn’t always the case with meat soups.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or water helps loosen the soup if it thickened too much in the fridge. I avoid microwaving as slowly warming the soup helps preserve that fresh-cooked flavor and ideal texture.

FAQs

Can I use beef instead of lamb in this Chickpea Lamb Shawarma Soup Recipe?

Absolutely! Ground beef is a great substitute and still pairs beautifully with the shawarma spices. The flavor will be slightly different but still delicious and savory. Just make sure to brown the beef well to develop that rich texture.
Is this recipe spicy?

The heat level is moderate and can be adjusted easily by varying the cayenne pepper amount. If you prefer mild soups, reduce or omit the cayenne. The other spices keep it flavorful without overwhelming heat, so it’s quite adaptable.
Can I prepare this Chickpea Lamb Shawarma Soup Recipe in advance?

Yes! This soup actually tastes even better the next day after the flavors have had time to meld. Prepare it a day ahead and store in the fridge. Reheat gently when ready to serve.
What can I serve with this soup for a full meal?

Serve it with warm pita or flatbread along with a fresh side salad. Something crisp and light, like cucumber and tomato salad with lemon dressing, balances the rich and hearty soup perfectly.
Can I make this recipe vegetarian?

Yes! Replace the lamb with roasted or sautéed mushrooms, eggplant, or even a hearty lentil mix for a flavorful vegetarian version. The shawarma spices still shine through wonderfully.

Final Thoughts

This Chickpea Lamb Shawarma Soup Recipe truly holds a special place in my kitchen rotation. It’s the kind of dish that warms your soul and fills your home with the most comforting aromas. I hope you’ll love making it as much as I do, whether for a relaxing solo dinner or to share with friends. Give it a try, play around with the spices and garnishes, and make it your own—you won’t regret it!