Description
This Chickpea Lamb Shawarma Soup combines aromatic Middle Eastern spices with tender lamb mince and hearty chickpeas for a flavorful, comforting dish. Enhanced with spinach and tangy garnishes like yogurt or sour cream, this soup offers a satisfying and nutritious meal perfect for cozy dinners.
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 (if using), cinnamon powder, cayenne pepper, black pepper, and salt. Set aside to use later in the cooking process.
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the minced garlic and finely chopped onion, cooking until the onion becomes translucent and fragrant, about 3-5 minutes.
- Brown the lamb mince: Add the lamb mince to the pot, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes, stirring occasionally to ensure even cooking.
- Add tomato paste and spices: Stir in the tomato paste and the prepared spice mixture. Cook for 1-2 minutes until the tomato paste darkens slightly and the spices are well incorporated.
- Add carrots, chickpeas, crushed tomatoes, and broth: Add the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth or stock to the pot. Stir well to combine all ingredients.
- Simmer the soup: Bring the soup to a gentle boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes until the carrots are tender and the flavors meld together.
- Add spinach: Stir in the roughly chopped spinach and cook for an additional 2-3 minutes until the spinach wilts into the soup.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning with additional salt or cayenne pepper if needed. Ladle the soup into bowls and garnish with a dollop of plain yoghurt or sour cream and fresh chopped coriander or cilantro for added freshness and creaminess.
Notes
- You can substitute ground beef for lamb if preferred.
- Adjust cayenne pepper to control the spice level of the soup.
- For a vegetarian version, omit the lamb and use vegetable broth instead.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- This soup pairs well with warm pita bread or crusty bread for dipping.
Keywords: chickpea lamb shawarma soup, Middle Eastern soup, lamb mince soup, chickpea soup, shawarma spices, healthy soup recipe