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
More hearty, filling soups loaded with flavour!
- Zuppa Toscana (Olive Garden copy-cat)
- Taco Soup
- Corn and Potato Chowder
- Chicken Noodle Soup from scratch – or a quick version!
- Chicken and Rice Soup
- Ham Bone and Bean Soup
- Browse all Soups
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Chickpea Lamb Shawarma Soup
Ingredients
Spices:
- 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
Soup:
- 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)
Garnishes (highly recommended):
- Plain yoghurt (or sour cream)
- Chopped fresh coriander / cilantro
Instructions
- Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.
- Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
- Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)
- Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.
- 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.
- Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid.
- Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!
Recipe Notes:
Nutrition Information:
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.
delightful recipe! We really enjoyed it. Distinctive flavors, nice assortment of vegies, very satisfying. Thanks!
Thanks so much Cathy!!
Hello Nagi – yet another delightfully flavorful winner of a recipe! SO good. I had to tweak it a bit due to what I had available. I used 12 oz. of lamb, and therefore the entire two cans of chickpeas. It smelled so good while prepping, I could hardly wait to eat it! And the flavor did not disappoint. Thank you so much for this gem.
I’m so glad you loved it Casey!
Hi Nagi! Face to palm, just realised I accidentally posted this to someone else’s comment, not the general comments…sorry about that. I’ll try this again haha. I really love all of your recipes and am so excited to try this one. I know you say you don’t need to cook this for ages, but do you think it could work in a slow cooker? I’ll be out of the house around dinner time and thought this could be great to come home to this. If you think it could work in a slow cooker, do you have recommendations for timing, high or low, and when to add the chickpeas and spinach? Thank you so much for your thoughts!
Hi Natalie, I would do it as per the recipe then transfer at step 5 to finish off cooking on hight for 2 hours or so. Stir through the spinach just at the end – N xx
Thank you so much for your reply back! I made this tonight using the slow cooker as you suggested and it was amazing 🙂
Delicious, Nagi! Thank you!!
Made this tonight for dinner. It was sensational!
I’m so happy you loved it Tash!