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Lamb Shawarma Chickpea Soup
Lamb Shawarma Chickpea Soup brings together the aromatic spices of Middle Eastern shawarma with the heartiness of a comforting soup. This fusion recipe transforms traditional shawarma flavors into a warming, nutritious bowl that’s perfect for any season. The combination of tender ground lamb, protein-rich chickpeas, and vibrant spices creates a satisfying meal that’s both exotic and familiar.
Why You'll Love This Recipe
- Bold Middle Eastern flavors from authentic shawarma spices like cumin, coriander, and cardamom that transport you to bustling spice markets
- One-pot convenience that makes cleanup effortless while delivering maximum flavor in minimal time
- Protein-packed nutrition from both lamb and chickpeas, providing sustained energy and satisfaction
- Versatile ingredients that allow for easy substitutions based on dietary preferences or pantry availability
- Comforting warmth that makes it perfect for cold days while being light enough for year-round enjoyment
Why This Lamb Shawarma Chickpea Soup Recipe Works
This recipe succeeds because it layers flavors strategically. The spice blend gets bloomed in the rendered lamb fat, creating a fragrant base that infuses every component. The chickpeas absorb the aromatic broth while maintaining their texture, and the fresh spinach adds color and nutrients without overwhelming the dish.
The cooking method ensures each ingredient reaches its optimal texture. The lamb develops deep flavor through proper browning, while the vegetables maintain just enough bite to provide textural interest. This balance creates a soup that’s both rustic and refined.
What You’ll Need for Lamb Shawarma Chickpea Soup
Success with this recipe depends on having the right ingredients and tools. The spice blend is crucial – each component contributes distinct flavor notes that create the signature shawarma taste profile.
Ingredients
- Spice Blend: 2 tsp each cumin powder, coriander, paprika; 1 tsp cardamom powder; ¼ tsp cinnamon powder; ½ tsp cayenne pepper; ½ tsp black pepper; 1 tsp salt
- Base: 2 tbsp olive oil, 2 garlic cloves (minced), 1 onion (finely chopped)
- Protein: 500g ground lamb
- Vegetables: 2 tbsp tomato paste, 2 carrots (chopped), 600g canned chickpeas (drained), 400g crushed tomatoes
- Liquid: 3 cups chicken broth
- Finishing: 1 bunch spinach (chopped), plain yogurt, fresh coriander
Tools
- Large heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon for stirring
- Can opener and colander
- Ladle for serving
How to Make Lamb Shawarma Chickpea Soup
Follow these steps for perfect results every time. The key is building layers of flavor while maintaining proper cooking temperatures throughout the process.
| Step 1: | Heat olive oil in large pot over high heat. Add minced garlic and chopped onion, cooking for 1 minute until translucent. |
| Step 2: | Add ground lamb, breaking it up as it cooks. When mostly browned, add all spices and cook for 1 minute. |
| Step 3: | Stir in tomato paste and cook for another minute until fragrant and slightly darkened. |
| Step 4: | Add chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir well and bring to simmer. |
| Step 5: | Cover and reduce heat to maintain energetic bubbling. Cook for 10 minutes until carrots are tender but still have bite. |
| Step 6: | Stir in chopped spinach until wilted. Adjust seasoning with salt, pepper, and cayenne to taste. |
| Step 7: | Ladle into bowls and top with dollop of yogurt and fresh coriander. |
Chef's Helpful Tips
- Toast whole spices and grind them yourself for maximum flavor impact and authenticity
- Don’t overcook the carrots – they should retain slight firmness to provide textural contrast
- Add spinach at the very end to preserve its vibrant color and prevent overcooking
- Let the soup rest for 5 minutes before serving to allow flavors to meld together
- Adjust liquid consistency by adding more broth if you prefer a thinner soup
Serving and Storage Tips for Lamb Shawarma Chickpea Soup
This soup serves 4-5 people generously and makes excellent leftovers. The flavors actually improve after a day, making it perfect for meal prep or entertaining.
Serving Tips
- Serve with warm pita bread or crusty sourdough for dipping
- Garnish with extra yogurt, fresh herbs, and a drizzle of olive oil
- Add a squeeze of lemon juice for brightness
- Store leftovers in refrigerator for up to 4 days
- Freeze portions for up to 3 months in airtight containers
For inspiration on other comforting soup recipes, check out this Ultimate Chicken Casserole that offers similar warming satisfaction.
Mistakes to Avoid while making Lamb Shawarma Chickpea Soup
Common pitfalls can diminish this soup’s potential. Avoid adding spices to overheated oil, which causes bitterness. Don’t skip browning the lamb properly – this step develops crucial flavor depth.
Overcooking vegetables creates mushy texture, while underseasoning leaves the soup flat. Taste and adjust seasonings throughout cooking for best results.
Adding spinach too early causes it to lose color and become slimy. Wait until the final minutes for vibrant green leaves that maintain their texture.
You Must Know
- Ground beef can substitute for lamb if preferred, though the flavor profile will be milder
- Canned chickpeas should be drained and rinsed to remove excess sodium and improve texture
- The soup thickens as it cools, so add extra broth when reheating leftovers
- Cardamom is optional but adds authentic Middle Eastern warmth to the spice blend
Suggestions for Lamb Shawarma Chickpea Soup
Customize this recipe to suit your preferences. Substitute ground turkey or beef for different protein options. Vegetarians can use plant-based ground meat or extra chickpeas.
For additional Middle Eastern inspiration, explore this Persian Lamb and Chickpea Stew or try Yotam Ottolenghi’s Jerusalem Lamb Shawarma for traditional preparations.
Add roasted vegetables like eggplant or bell peppers for extra depth. A splash of pomegranate molasses provides tangy sweetness that complements the spices beautifully.
For more comfort food inspiration, try this Creamy Garlic Shrimp Pasta for another satisfying meal option.
FAQs:
Yes, this soup actually improves in flavor when made ahead. Prepare the complete recipe but add spinach just before serving to maintain its color and texture. Store in refrigerator for up to 4 days.
Ground beef, turkey, or even plant-based ground meat work well as substitutes. Beef provides similar richness, while turkey offers a leaner option. Adjust cooking time slightly as needed.
Reduce or omit the cayenne pepper and black pepper. You can also add a dollop of yogurt directly to the soup to cool the heat while maintaining flavor complexity.
Yes, this soup freezes well for up to 3 months. Cool completely before freezing in portion-sized containers. Thaw overnight in refrigerator and reheat gently, adding extra broth if needed.
Reheat gently on stovetop over medium-low heat, stirring occasionally. Add extra broth or water if the soup has thickened. Avoid microwaving at high power to prevent uneven heating.
Conclusion
Lamb Shawarma Chickpea Soup delivers restaurant-quality Middle Eastern flavors in a comforting, home-cooked format. This recipe proves that complex flavors don’t require complicated techniques – just quality ingredients and proper layering of flavors.
The combination of aromatic spices, tender lamb, and hearty chickpeas creates a satisfying meal that’s both nourishing and exciting. Whether you’re seeking comfort food with a twist or wanting to explore Middle Eastern cuisine, this soup delivers on all fronts.
Make this recipe your own by adjusting spice levels and adding your favorite vegetables. The flexible nature of this soup makes it perfect for regular rotation in your meal planning.
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📖 Recipe Card
Best Lamb Shawarma Chickpea Soup Recipe
Ingredients
- 2 tsp cumin powder
- 2 tsp coriander
- 2 tsp paprika
- 1 tsp cardamom powder
- ¼ tsp cinnamon powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g ground lamb
- 2 tbsp tomato paste
- 2 carrots, chopped
- 600g canned chickpeas, drained
- 400g crushed tomatoes
- 3 cups chicken broth
- 1 bunch spinach, chopped
- Plain yogurt for serving
- Fresh coriander for garnish
Instructions
- Heat olive oil in large pot over high heat. Add minced garlic and chopped onion, cooking for 1 minute until translucent.
- Add ground lamb, breaking it up as it cooks. When mostly browned, add all spices and cook for 1 minute.
- Stir in tomato paste and cook for another minute until fragrant and slightly darkened.
- Add chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir well and bring to simmer.
- Cover and reduce heat to maintain energetic bubbling. Cook for 10 minutes until carrots are tender but still have bite.
- Stir in chopped spinach until wilted. Adjust seasoning with salt, pepper, and cayenne to taste.
- Ladle into bowls and top with dollop of yogurt and fresh coriander.
Notes
- Toast whole spices and grind them yourself for maximum flavor impact and authenticity
- Don’t overcook the carrots – they should retain slight firmness to provide textural contrast
- Add spinach at the very end to preserve its vibrant color and prevent overcooking
- Let the soup rest for 5 minutes before serving to allow flavors to meld together
- Ground beef can substitute for lamb if preferred, though the flavor profile will be milder
- The soup thickens as it cools, so add extra broth when reheating leftovers
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
