Description
This hearty Chickpea Lamb Shawarma Soup combines fragrant Middle Eastern spices with tender lamb mince, chickpeas, and fresh spinach in a comforting, flavorful broth. Perfect for a nourishing weeknight meal, it’s garnished with cooling yogurt and fresh coriander for a delightful contrast.
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) canned crushed tomato
- 3 cups (750 ml) chicken broth/stock
- 1 bunch spinach, roughly chopped (about 4 packed cups)
Garnishes (highly recommended)
- 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 the onions start to turn translucent and the mixture becomes fragrant.
- Cook the lamb: Add the lamb mince to the pot, breaking it up as it cooks. When the lamb has mostly turned from pink to a light brown color, stir in all the spices: cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne, black pepper, and salt.
- Incorporate tomato paste: Cook the lamb and spices together for 1 minute, then add the tomato paste. Stir and cook for another 1 minute to deepen the flavors and develop a rich aroma.
- Add vegetables and liquids: Mix in the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir everything together and bring the soup to a simmer.
- Simmer the soup: Cover the pot with a lid, reduce the heat to maintain a gentle but energetic simmer. Cook for 10 minutes until the carrots are tender but still have a slight bite. For softer carrots, extend cooking time accordingly.
- Add spinach and adjust seasoning: Stir in the roughly chopped spinach and cook until it wilts. Taste the soup and adjust salt, pepper, and cayenne pepper as desired. Add water if you prefer a thinner consistency.
- Serve and garnish: Ladle the soup into bowls. Top each serving with a dollop of plain yoghurt or sour cream and a generous sprinkle of chopped fresh coriander. Enjoy warm.
Notes
- Beef is a great alternative to lamb. Chicken, turkey, or veal can also be used, but pork is not recommended.
- The net drained weight of canned chickpeas is approximately 220g (7oz) per can. This recipe uses about 1.5 cans (600g total). Feel free to add more chickpeas or use leftovers for another dish.
- Nutrition information is based on 5 servings and includes lamb. Substituting lamb with 4–5 cups of chopped vegetables (e.g., zucchini, mushrooms) reduces calories per serving to approximately 215.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 80 mg
