Chickpea Lamb Shawarma Soup

Name: Chickpea Lamb Shawarma Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 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

Instructions

Prep:10minCook:20min

No such thing as bland chickpea soups in my world! Exploding with the flavours of your favourite Chicken Shawarma, except it’s in SOUP form with lamb and chickpeas! This is not spicy, the small amount of cayenne pepper gives it a tiny warm hum, so if you want it spicier, just add more at the end. Deceptively veggie loaded and is quick to make! Recipe VIDEO below.

Updated at: Wed, 12 Nov 2025 20:53:46 GMT