No bland chickpea soup in my world! Exploding with flavour, this tastes like your favourite Chicken Shawarma – except it’s in soup form with lamb and chickpeas. Filling, nutritious and quick to make!
I had every intention of making a wholesome, chickpea and vegetable soup.
I really, really tried to get excited about it.
It is possible to make a great meat-free chickpea soup (I promise I will share mine one day!). But, but, but…. I wanted kapow flavours. Actually, I was really tempted to do the long haul drive for a good laksa fix. I felt like I deserved it. (But then, I always feel I deserve it….)
So I compromised. Chickpeas. Veggie loaded – there’s a whole bunch of spinach in this, plus carrots plus onion (yes that counts towards your daily veggie intake, I checked!). Lamb for protein, cooked with my Chicken Shawarma spice mix – wait until you smell this part!!!! It’s SO GOOD!
Oh boy. If you like kapow flavours, or if you are dubious about chickpea soups having been scarred by bland ones in the past, this Lamb Shawarma Chickpea Soup is for you!! It’s really fragrant, the soup itself is quite intense from both the spices and also the lamb. It’s hearty, almost stew-like. Actually, I didn’t know whether to call this a stew or soup.
Because the soup flavouring is from the Shawarma Spice Mix, there’s no need to simmer this for ages. Just long enough for the carrot to become tender. Oh, also, I use canned chickpeas here. Speedy, unplanned meal. 🙂 – Nagi x
- 2 tsp EACH cumin powder , coriander, paprika
- 1 tsp cardamon powder (can omit if you don’t have)
- ¼ tsp cinnamon powder
- ½ tsp cayenne pepper (adjust to taste)
- 1/2 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) (Note 1)
- 2 tbsp tomato paste
- 2 carrots , peeled and chopped (about size of chickpeas)
- 600 g / 21 oz canned chickpeas , drained and rinsed (1.5 standard cans, Note 2)
- 400 g / 14 oz can crushed tomato
- 3 cups / 750 ml chicken broth / stock
- 1 bunch spinach , roughly chopped (about 4 packed cups) (wilts a lot)
- Plain yoghurt (or sour cream)
- Chopped fresh coriander / cilantro
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Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.
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Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
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Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)
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Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.
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Cover with lid, lower heat so it is bubbling energetically but not crazy rapidly. Cook for 10 minutes until carrot is tender but not super soft – I like it to have a bit of bite still, if you want super soft, keep cooking.
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Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid.
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Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!
1. Beef is the next best sub. Chicken, turkey and veal an also be used. Not sure about pork.
2. CHICKPEAS - The net drained weight of canned chickpeas is only about 220g/7oz per can. I only use 1 ½ cans because I think that’s enough chickpeas for 4 to 5 servings, but you should feel free to toss the rest in. I just used the rest in a salad the next day.
3. Nutrition per serving, assuming 5 servings. It's quite filling! The lamb accounts for about 295 calories of the total cal per serving shown. If you substituted lamb with 4 - 5 cups of chopped vegetables like zucchini, mushrooms so the soup volume per serve is still the same, then it would be 215 calories per serving. I will share a vegetarian version one day!
WATCH HOW TO MAKE IT
LIFE OF DOZER
Spent my afternoon tea break trying to teach him to hold a flower in his mouth, just because I think it would be so cute! But once he realised it wasn’t edible, he was completely uninterested. I give up.
Just made this, perfect for a cold autumn night. Just reduced the oil a bit and added more vegies, the spices are lovely.
Wonderful! So glad you enjoyed this Kathleen, thanks for letting me know! N x
This is my son’s favorite so far! Again, so delicious!! ..I’d have never believed I’d be using so many recipes OR that I’d find someone elses taste so similar to my own! Stoked as! Thank you!!
Made this tonight as well as your Chinese chicken soup. This is delicious. I just tasted it and eating it tomorrow. Delicious. Thanks again for another recipe. I really love how your recipes are so clear and full of notes/details to ensure success. You don’t know how valuable that is for many of us. I’ve made a few recipes from other sites and often important details are left out.
That’s wonderful to hear Steven! Thanks for taking the time to let me know you enjoyed this! N xx
Oh my word – I thought your recipes couldn’t get any better and then I made this last night. We had good friends over for dinner and I made this with some bread – I had to print off copies of the recipe for them to take home. The depth of flavour is amazing. Guess what we’re having for lunch today?! Thanks again for another souper recipe 🙂
I LOVE HEARING THAT!!! N xx
the spices in this soup are amazing together!
Love hearing that! So glad you enjoyed this Cassie! N xx
I have soup for lunch nearly everyday and have now made this recipe twice and it is excellent.
I put it in one portion freezer containers and it freezes really well. I do omit the spinach though when freezing, but that’s personal.
I hate tinned chickpeas so prepare dried ones, I use the 1 hour method of cooking and soaking them and then cooking as usual.
I read here that some-one eats it with couscous, what a great idea so everytime I put a couple of tablespoons of couscous in the bowl (I use a medium grain couscous), pour on the soup let it sit a minute or so and then its ready.
I have also added a lambshank (love the chunky pieces of lamb) and halved the mince and just cook both together. When the shank is ready I remove all the meat and return it to the pan. I do let this soup get very cold as to be able to remove the layer of fat from the top, I use very lean mince but the shank does make it very fatty.
So thanks so much for this wonderful recipe.
Love hearing that! So glad you enjoyed this Rose! N xx