Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lamb Shawarma Chickpea Soup Recipe
No bland chickpea soup in my world! Exploding with flavour, this tastes like your favorite Chicken Shawarma – besides it’s in soup kind with lamb and chickpeas. Filling, nutritious and fast to make!
Chickpea soup with flavour explosion!
I had each intention of creating a healthful, chickpea and vegetable soup.
I actually, actually tried to get enthusiastic about it.
It is attainable to make an amazing meat-free chickpea soup (I promise I’ll share mine at some point!). However, however, however…. I needed kapow flavours. Truly, I used to be actually tempted to do the lengthy haul drive for a superb laksa repair. I felt like I deserved it. (However then, I at all times really feel I deserve it….)
So I compromised. Chickpeas. Veggie loaded – there’s an entire bunch of spinach on this, plus carrots plus onion (sure that counts in direction of your every day veggie consumption, I checked!). Lamb for protein, cooked with my Chicken Shawarma spice combine – wait till you scent this half!!!! It’s SO GOOD!
Shawarma Spice Combine
This is identical shawarma spice combine I exploit for Chicken Shawarma, a protracted standing reader favorite. The mixture of spices in that is intoxicating!
Oh boy. When you like kapow flavours, or in case you are doubtful about chickpea soups having been scarred by bland ones prior to now, this Lamb Shawarma Chickpea Soup is for you!! It’s actually aromatic, the soup itself is sort of intense from each the spices and in addition the lamb. It’s hearty, nearly stew-like. Truly, I didn’t know whether or not to name this a stew or soup.
As a result of the soup flavouring is from the Shawarma Spice Combine, there’s no have to simmer this for ages. Simply lengthy sufficient for the carrot to develop into tender. Oh, additionally, I exploit canned chickpeas right here. Speedy, unplanned meal. 🙂
However in the event you do have the foresight to plan and need to take it excessive, add a facet of selfmade flatbreads (easy, no yeast!) or make this thoughts blowingly straightforward crusty Artisan bread.
Replace: I lately created the same however completely different variation of this soup within the type of Beef & Lentil Soup. This was has extra Moroccan-inspired flavours. Give it a attempt too!
– Johnsat x
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
- 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!
Notes
1. Beef is the next best sub. Chicken, turkey and veal can also be used. Not sure about pork.
2. CHICKPEAS – The net drained weight of canned chickpeas is only about 220g/7oz per can. I only use 1 ½ cans because I think that’s enough chickpeas for 4 to 5 servings, but you should feel free to toss the rest in. I just used the rest in a salad the next day.
3. Nutrition per serving, assuming 5 servings. It’s quite filling! The lamb accounts for about 295 calories of the total cal per serving shown. If you substituted lamb with 4 – 5 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. I will share a vegetarian version one day!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
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
- 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!
Notes
1. Beef is the next best sub. Chicken, turkey and veal can also be used. Not sure about pork.
2. CHICKPEAS – The net drained weight of canned chickpeas is only about 220g/7oz per can. I only use 1 ½ cans because I think that’s enough chickpeas for 4 to 5 servings, but you should feel free to toss the rest in. I just used the rest in a salad the next day.
3. Nutrition per serving, assuming 5 servings. It’s quite filling! The lamb accounts for about 295 calories of the total cal per serving shown. If you substituted lamb with 4 – 5 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. I will share a vegetarian version one day!
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
