Chickpea Lamb Shawarma Soup Recipe

If you’re craving something hearty, warmly spiced, and soul-satisfying, I’ve got just the thing for you: my Chickpea Lamb Shawarma Soup Recipe. This soup is pure comfort in a bowl, bursting with aromatic Middle Eastern spices and tender lamb mingled with nutty chickpeas and fresh spinach. I absolutely love how this turns out every time because it’s quick to whip up and fills the kitchen with the most amazing smell. Keep reading—I promise you’ll want to make this one again and again.

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Ingredients You’ll Need

The ingredients in this Chickpea Lamb Shawarma Soup Recipe work beautifully together—the spices bring out that signature shawarma flavor while the lamb and chickpeas give it heart and texture. A quick note: good quality canned chickpeas and fresh spinach make a big difference here, so keep an eye out for those at the store!

• Cumin powder: Essential for that earthy, warm shawarma spice base.
• Coriander powder: Adds a bright, citrusy note that lifts the whole dish.
• Paprika: Gives a beautiful color and mild smoky flavor.
• Cardamom powder: Optional but I love how it adds a subtle floral warmth – skip it if you don’t have it handy.
• Cinnamon powder: Just a pinch adds depth and complexity.
• Cayenne pepper: Adjust this based on how much heat you like; starts gently but warms you up!
• Black pepper and salt: For seasoning and balance.
• Olive oil: For sautéing aromatics and helping the spices bloom.
• Garlic and onion: The classic flavor foundation, minced and chopped finely for even cooking.
• Lamb mince (ground lamb): The star protein—ground lamb offers rich flavor, but beef works well too.
• Tomato paste: Concentrated umami to deepen the soup’s flavor.
• Carrots: Chopped about the size of chickpeas; they add natural sweetness and texture.
• Canned chickpeas: Drained and rinsed to keep the soup fresh, they provide hearty body and fiber.
• Crushed tomatoes: Adds acidity and roundness.
• Chicken broth or stock: The liquid base—feel free to use vegetable broth if you want to keep it lighter.
• Spinach: I use about a bunch roughly chopped—they wilt way down and add lovely color and freshness.
• Plain yoghurt and fresh coriander (cilantro): Highly recommended garnishes that brighten and cool the spiced soup beautifully.

Variations

I love mixing things up with this Chickpea Lamb Shawarma Soup Recipe depending on what I have on hand or what my family is craving. It’s really forgiving, so don’t hesitate to personalize it—you’ll enjoy making it your own!

• Meat substitutions: I’ve swapped lamb with beef or even ground turkey, and it still tastes incredible—each brings its own twist on flavor and texture.
• Vegetarian option: I once replaced lamb entirely with mushrooms and zucchini chunks for a veggie-packed spin, and it was surprisingly satisfying.
• Heat level adjustments: If you love spice, bump up the cayenne pepper; for milder tastes, just reduce it or skip it.
• Broth swaps: Using vegetable broth makes this fully vegetarian; chicken broth adds extra richness but feel free to pick your favorite.

How to Make Chickpea Lamb Shawarma Soup Recipe

Step 1: Sauté your aromatics till fragrant

Start by heating olive oil in a large pot over medium-high heat. Add the minced garlic and finely chopped onion, stirring frequently. After about a minute, you’ll see the onions soften and start to turn translucent—this is when that wonderful base flavor builds. Keep an eye to avoid browning or burning the garlic here; you want gentle sizzling and aroma, not burn.

Step 2: Brown the lamb and add spices

Next, toss in your lamb mince and break it apart with a wooden spoon or spatula. It’s important to cook it until most of the pink disappears and the meat turns a light brown—this usually takes around 5-7 minutes. Once browned, sprinkle all the shawarma spices over the meat and stir well to coat. Let the spices toast for about one minute, releasing all those mouthwatering aromas.

Step 3: Build your flavor with tomato paste

Add the tomato paste and cook for another minute, stirring continuously. At this stage, the smell is insanely good—I sometimes find myself sneaking a taste or just soaking in the scent. This step deepens the umami character of the soup and adds a slight tangy richness.

Step 4: Add vegetables, chickpeas, tomatoes, and broth

Time to add your carrots, chickpeas, crushed tomatoes, and chicken broth. Stir everything together well, then bring to a gentle simmer. Once simmering, cover with a lid and reduce the heat so the soup bubbles up energetically but gently—no rolling boil here!

Step 5: Simmer to tender perfection

Let your soup cook for about 10 minutes, just until the carrots are tender but still hold a bit of bite. I like them this way because it adds a nice texture contrast to the soft chickpeas and lamb. If you prefer softer carrots, just let the soup simmer a bit longer.

Step 6: Stir in spinach and adjust seasonings

Finally, stir through your roughly chopped spinach. It will wilt down quickly, blending nicely without losing that vibrant color. Now’s the time to taste and adjust salt, pepper, and cayenne pepper to your liking. If the soup looks too thick for you, add a splash more water or broth to reach your preferred consistency.

Step 7: Serve hot with garnishes

Ladle your beautiful, aromatic soup into bowls and top each serving with a generous dollop of plain yoghurt and a sprinkle of fresh coriander. Trust me: this finishing touch makes the whole meal pop and balances the spices perfectly.

How to Serve Chickpea Lamb Shawarma Soup Recipe

Garnishes

I never skip the dollop of plain yoghurt and a generous handful of chopped fresh coriander when serving this soup. The yoghurt adds a cooling creaminess that balances the warmth of the spices, while the coriander freshness brightens every bite. Sometimes I also throw in a few lemon wedges on the side for an extra zesty kick—highly recommend!

Side Dishes

My go-to sides with this are warm pita bread or crusty sourdough—you’ll want something to sop up all that delicious broth. Occasionally, I pair it with a simple cucumber and tomato salad with lemon vinaigrette to keep the meal fresh and vibrant.

Creative Ways to Present

For special occasions or dinner guests, I like to serve the soup in rustic bowls with a swirl of yoghurt artfully drizzled on top and a sprinkle of toasted pine nuts or za’atar for an extra flavor boost. It always gets compliments and makes the meal feel a little more festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chickpea Lamb Shawarma Soup in an airtight container in the fridge for up to 3 days. It’s great reheated, and the flavors meld even more overnight, which I love.

Freezing

This soup freezes beautifully! I portion it into freezer-safe containers, leaving a little space for expansion. When I’m ready, I thaw it overnight in the fridge and reheat gently on the stove to avoid breaking down the texture too much.

Reheating

My favorite way to reheat is over low to medium heat on the stove, stirring occasionally. This helps the soup warm through evenly without losing that comforting texture. Add a splash of broth or water if it seems too thick after sitting in the fridge.

FAQs

Final Thoughts

This Chickpea Lamb Shawarma Soup Recipe has become one of my absolute favorites because it’s quick, soulful, and packs big flavors without a fuss. Every time I make it, my family goes crazy for the warming spices and tender lamb. I can’t recommend it enough if you want a delicious, nourishing meal that feels a little indulgent but is still easy enough for weeknights. Give it a try and invite some shawarma magic into your kitchen—you won’t regret it!

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