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!
Chickpea soup with flavour explosion!
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!
Shawarma Spice Mix
This is the same shawarma spice mix I use for Chicken Shawarma, a long standing reader favourite. The combination of spices in this is intoxicating!
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. 🙂
But if you do have the foresight to plan and want to take it over the top, add a side of homemade flatbreads (simple, no yeast!) or make this mind blowingly easy crusty Artisan bread.
Update: I recently created a similar but different variation of this soup in the form of Beef & Lentil Soup. This was has more Moroccan-inspired flavours. Give it a try too!
– Nagi x
Watch how to make it
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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:
More hearty soups
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Chicken Noodle Soup from scratch – or a quick version!
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Browse all Soups
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.
Nagi I’ve been making your recipes almost a year. Just saw your vid. You are not only beautiful but have such a great personality and spirit. You were so natural under the camera. I was way more impressed by you, then the hosts of the tv show. The “tomato sauce” part…you assuring her that they really do use this ingredient in Asia and the lady making sure the meat was cooked made me loll…..but it really brings it all back to your roots “recipetineats” and your recipes and how you ensure your readers with notes about why you use certain ingredients. Like how you say the soy sauce for your marinades won’t make it “Asiany.” Anyway, great job Nagi!! Haven’t made this recipe yet , but it’s coming soon. 😍.
Steven
Florida USA.
Awww STEVEN! You made my day with this message, thank you!! To be honest, I just try to answer questions that I would wonder myself if it weren’t my own recipe!!! N xx
Oh sugar: am already crying for the day you will not have time to go on with your blog . . . . a brilliant segment – fancy getting Natarsha and Denise [the lady still looks great!] to cook and you looked an absolute natural and SO much fun!! If there were any flutters, they sure as hell did not show 🙂 !! Onward and upward!! Now I do cook soups all year around and this surely is a hugely appetizing full meal. Shall be honest and admit to oft buying the shawarma mix from a couple of Sydney’s many fabulous Middle Eastern spice merchants, but you have brought the essentials forth in the easiest of ways . . . [Oh Dozer, I would not have played ‘Carmen’ either . . . .what’s with the flower!!!!] . . . . .
Never!! Never never never. There have been other opportunities that I have passed on because I don’t want to reduce the time I spend on my blog!!!
Any idea what the nutritional information on Lamb Shwarma Chick pea soup would be WITHOUT the meat?
Hi Teresa – the lamb accounts for about 295 calories of the total cal per serving shown. But if you left it out, I would recommend substituting with vegetables. 🙂 If you substituted with 4 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. Hope that helps! (Will add this note in the recipe)
Thanks very much for the quick response. Yes – this information is very helpful. Have a great day!
Oh boy this is totally up my ally. Already have all the ingredients that live in my kitchen…can’t wait to try it! And I find your presence absolutely delightful. It’s hard to believe that you once worked in the corporate world. And I will say this again, please put out a cookbook already!
Honestly Taz….. I promise there are early rumblings about a cookbook!!!!!!! I can’t believe it myself!!!!! N xx
Excellent tv segment! I agree with all who have told you you’re a natural and should have your own tv cooking show. You are a delight and definitely held your own with the show’s regular talent. Move over Curtis Stone, because we want to see Nagi on American tv too! Oh, and Dozer, but that goes without saying, really.
Awww thank you Wynn! Huge compliment to be mentioned in the same sentence as Curtis Stone, he is VERY popular!!! 😂 N xx
love the segment! would love to do that one day 🙂 this soup looks perfect for the winter, def on my to make list over the holidays!
Reach out to your local networks! 🙂
This looks delicious Nagi. Although here in my little corner of the world, it would be mutton rather than lamb, still good though. I loved watching the segment, you were absolutely great, as others said, you are a natural!
Thank you Cathy!! Oooh yes to mutton in this. Absolutely 👌🏻 N xx
Nagi, I loved watching your TV segment! You looked so pretty, and you are a natural on TV. Great Job! Maybe you should do some YouTube cooking videos. Coming from America, I just have to say that I LOVE your accent!
The soup looks yummy and something I will have to make this weekend. SC is getting some cold weather this weekend and soup will hit the spot.
Oh yes, thank you for putting in the “Dozer Button”. Love Dozer, and now I don’t have to scroll down to check him out first.
Thanks Naomi!! I definitely have plans to step up my cooking videos and get myself in them! It’s just a matter of time to learn – and getting people to man those cameras!! N xx PS Glad you’re enjoying the Dozer button! No working on a “back to top” button!
You couldn’t be any cuter! Loved hearing your speaking voice…now I can “hear” you as I read your posts. Can’t believe they didn’t have Dozer join you. Maybe next time?
I know, I couldn’t believe he wasn’t invited!! 😂 If they ask me back, I’ll insist that Dozer be invited too! N xx
Now this is my kind of soup! LOVE everything here (but you probably already knew that). Hey that was so cool watching you on TV, congrats Nagi!
I KNEW this one would catch your eye! 😂
Hi Nagi, you were amazing on the TV show! You should definitely have your own show! Have you been on TV before? You were so calm and efficient. You have a great voice (love your accent!) Have you considered adding audio to your videos?!
Hi Barb! I did a segment for a client on a cooking shopping channel which was quite different! This was my first “real” live TV 🙂 I definitely have been thinking about the next step in my own videos! Getting myself in there, audio etc. It’s just about investing time into learning! N xx
My girlfriend doesn’t like ground meat in sauce. Could I replace it with pieces of lamb and then simmer it until they’re tender?
Absolutely! I’d use a slow cooking cut like shoulder for that and chop into pretty small cubes 🙂 YUM!
I just made your stir fry chicken the other night (excellent) and I’m definitely going to try this next. Glad I can eliminate the cardamom since I don’t happen to have any on hand right now.
Really enjoyed watching your segment! You have a good presence on TV. I think you should consider pitching an idea for a show on Food Network where you go to others people’s houses (or other venues) and instruct them on how to prepare meals for maybe a dinner party they’re having or some other kind of event. Like on this segment, they can do most of the cooking (every once in a while you may have to rescue them) while you’re explaining things. A cooking Happy Hour! 🎉🥘🍷
That would be GREAT fun!!! I think I’ve seen some similar shows here in Australia 🙂 And also Curtis Stone in America!! He’s an Aussie Chef in LA, I’m positive he did a show like that! N xx
Hi Nagi,
This is on the menu for dinner tonight, am literally typing this while the soup is on the stove 🙂 . Thank you for a fab recipe, I can always count on you to come up with easy, yummy recipes that don’t need any fancy ingredients. This looks as if it’ll be a winner in our house 🙂
Your TV debut was fantastic, drop the disclaimer girl you locked lovely and you rocked it! So happy for you, wish you tons of success xxxxx
🙂
Seema
😂 Thanks for the vote of confidence Seema!! And gosh, I hope you enjoy this as much as I did!! N xx
A simple yet delicious looking recipe, perfect for the colder winter days we are now experiencing here. I also love pulses, so this recipe really is a winner.
Thanks for sharing.
Thanks Lincoln! Hope you do try it, I know you’re a fan of pulses!
Hi.. I always admire your recipes and follow you via newsletters..and other social media…The recipe above is awesome but being from the Middle East , find that the name Chicken Shawarma is not applicable…Shawarma is a type of cooking and serving Chicken or Lamb Meat ,something similar to your other Shawarma recipe…I have authenticated points of view on “Shawarma” as well as on Lamb Koftas…In case you like to read those points of view i will be very pleased to send them to you..Thanks and regards
Perhaps you missed the point of the recipe? It’s for when you want the flavors of Shawarma, but have a craving for soup and want those flavors in a soup form.
You’re so very right!! I did not mean to offend anyone, I just used a “cute” name for this recipe because I cook the lamb in the spices I use for my Chicken Shawarma. But yes I do know that Shawarma is a type of cooking! Thank you for your message! N x
Hi..Many thanks for your kind reply..I am sure that you do not offend anyone…I just wanted to make the recipe in the most perfect shape…However please review your Lamb Kofta because the Ingredients and the way of cooking needs a lot of modification..Thanks for your patience ..please accept my regards and high respect ..
But but but…. I love them so much as it is!! 😂 I cook them that way because I don’t have an outdoor charcoal grill, just a stove and BBQ 🙂 N xx
I know this is about food, great recipe BTW!!, but loooove Dozer’s feed, always looking forward to read something about him😍😊
That cheeky devil is always up to something 😂
Too funny – I have always wondered if onion counts towards ‘5 serves a day’.
So good to know it does! (Great to get an easy win in most meals – though it feels a bit like cheating!)
You were fantastic on Channel 10, loved the segment – definitely the start of something.
Thaaaanks Kelly! 😂 N xx
Nagi Nagi Nagi… you are a TV NATURAL!!!
Pleeaase have your own show some day. You are just so much fun…and you looked great too. Every bit as glamorous as the others!
Awww you’re too kind Helen, thank you! N xx
Hi Nagi..the perfect recipe for me WINTER IS OFFICIALLY HERE IN TORONTO😈.
HEY DOZER ask your mom to make you an edible flower then maybe it would interest you to hold it in your mouth😃..
Thanks for another delicious recipe