Lamb Shawarma Chickpea Soup

This Lamb Shawarma Chickpea Soup combines seasoned ground lamb, tender chickpeas, vegetables, and warming shawarma spices in a rich tomato-based broth. The result is a filling soup that tastes like a slow-cooked meal but comes together in about 40 minutes. Every spoonful is packed with savory lamb, creamy chickpeas, fragrant spices, and fresh greens, making it perfect for cool evenings or whenever you want something satisfying without spending hours in the kitchen.

What You Can Do Better

• Brown the lamb well before adding the broth to develop a deeper, richer flavor.
• Use freshly ground cumin and coriander if possible for a more aromatic soup.
• Add the spinach at the very end so it stays bright green and tender.
• Let the soup rest for 10 minutes before serving to allow the spices to blend together.
• Squeeze fresh lemon juice over each bowl just before serving to brighten the flavors.
• Serve with warm pita, flatbread, or crusty artisan bread for a complete meal.
• If you enjoy heat, stir in extra cayenne or chili flakes just before serving.

Recipe Information

Also Read: Fish Chowder Soup

Ingredients

For the Shawarma Spice Blend

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Soup

• 2 tablespoons olive oil
• 1 pound (450 g) ground lamb
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 tablespoons tomato paste
• 1 can (14 ounces) crushed tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 4 cups chicken or vegetable broth
• 4 cups baby spinach, roughly chopped
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of half a lemon
• Plain yogurt for serving (optional)

Also Read: Creamy Carrot Soup

How to Make Lamb Shawarma Chickpea Soup

1. Mix all of the shawarma spices together in a small bowl and set aside.
2. Heat the olive oil in a large soup pot over medium-high heat. Add the ground lamb and cook until browned, breaking it into small pieces as it cooks.
3. Stir in the onion and carrots. Cook for about 5 minutes until the vegetables begin to soften.
4. Add the garlic, tomato paste, and prepared shawarma spice blend. Cook for 1 minute while stirring constantly to toast the spices.
5. Pour in the crushed tomatoes and broth. Stir well to combine.
6. Add the chickpeas and bring the soup to a gentle boil.
7. Reduce the heat and simmer uncovered for about 15 minutes until the carrots are tender and the flavors have blended together.
8. Stir in the chopped spinach and cook for another 2 to 3 minutes until wilted.
9. Mix in the lemon juice and fresh herbs. Taste and adjust the seasoning with extra salt, pepper, or cayenne if needed.
10. Ladle into bowls and top with a spoonful of plain yogurt and additional fresh herbs if desired. Serve hot with warm pita or crusty bread.

Also Read: Ham Bone Soup with Beans

Serving Suggestions

• Warm pita bread or homemade flatbread.
• Steamed basmati rice for a heartier meal.
• A cucumber and tomato salad with lemon dressing.
• Greek yogurt topped with chopped herbs.
• Pickled onions or pickled vegetables for extra brightness.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened. This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Also Read: Hot and Sour Soup

Recipe Variations

• Replace ground lamb with ground beef, turkey, or chicken.
• Add diced zucchini or celery for more vegetables.
• Use kale instead of spinach for a heartier texture.
• Stir cooked lentils into the soup for extra fiber and protein.
• Add cooked pearl couscous or bulgur wheat to make it even more filling.

Also Read: Tom Yum Soup

Nutritional Information

Approximate values per serving (based on 6 servings).