Name: Chickpea Lamb Shawarma Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 tsp cumin powder; 2 tsp coriander powder; 2 tsp paprika; 1 tsp cardamom powder (optional); ¼ tsp cinnamon powder; ½ tsp cayenne pepper (adjust to taste); ½ 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); 2 tbsp tomato paste; 2 carrots, peeled and chopped (about size of chickpeas); 600 g / 21 oz canned chickpeas, drained and rinsed (about 1.5 standard cans); 400 g / 14 oz can crushed tomato; 3 cups / 750 ml chicken broth or stock; 1 bunch spinach, roughly chopped (about 4 packed cups); Plain yoghurt or sour cream; Chopped fresh coriander / cilantro

I’m really excited to share this Chickpea Lamb Shawarma Soup Recipe with you because it’s like a warm hug in a bowl on chilly days. The combination of tender lamb, aromatic shawarma spices, and creamy chickpeas creates something incredibly comforting but also packed with bold, Middle Eastern flavors. Whenever I make this soup, it feels like inviting a little spice market magic right into my kitchen.

This recipe is perfect when you’re craving something hearty but also want a dish that feels a bit special without spending hours cooking. The chickpeas add a lovely texture and subtle sweetness that balance out the spices, while the spinach brings a fresh, vibrant touch. Trust me, once you try this Chickpea Lamb Shawarma Soup Recipe, it’ll become your go-to for cool evenings or casual weekend dinners.

Ingredients You’ll Need

These ingredients all play off each other beautifully. The spices are key—they bring that classic shawarma flavor without any complicated prep, and the canned chickpeas and tomatoes make this soup super quick and easy to pull together on any day.

Cumin powder: Adds an earthy, slightly nutty note—a shawarma essential.
Coriander powder: Brings citrusy undertones to brighten the soup.
Paprika: Provides smoky warmth; smoked paprika works wonderfully too.
Cardamom powder (optional): Offers a hint of floral sweetness—great if you like a little extra fragrance.
Cinnamon powder: Just a touch to add depth and complexity.
Cayenne pepper: For a subtle kick; adjust based on your heat tolerance.
Black pepper: Freshly ground if possible for more vibrant flavor.
Salt: To balance and bring out all the other flavors.
Olive oil: The base for sautéing; choose a good quality one for the best flavor.
Garlic cloves: Minced, because garlic and lamb are a match made in heaven.
Onion: Finely chopped for that sweet savory foundation.
Lamb mince (ground lamb or beef): Beef works too in a pinch, but lamb’s richness is key here.
Tomato paste: Thickens and intensifies the tomatoey goodness.
Carrots: Chopped roughly to about the size of the chickpeas—their natural sweetness balances spices.
Canned chickpeas: Drained and rinsed for a smooth, creamy texture in the soup.
Crushed tomato: Adds body and vibrant color.
Chicken broth or stock: For a deeper, savory base—vegetable broth works if you want it lighter.
Spinach: Roughly chopped, stirred in at the end for freshness and color.

Variations

While I love this Chickpea Lamb Shawarma Soup Recipe as is, I’m all about making it your own. Whether you want to adjust the spice level, swap proteins, or give it a fun twist with toppings, don’t hesitate to experiment—it’s your kitchen adventure!

Vegetarian version: Replace lamb with extra chickpeas or cubed roasted eggplant for a hearty plant-based twist—I find it wonderfully comforting that way!
Spice variation: If you’re not a fan of cayenne, swap it with smoked paprika for warmth without heat.
Extra veggies: Toss in diced bell peppers or zucchini to up the veggie content—I’ve done this when I needed to stretch dinner a bit further.
Use beef mince: If lamb isn’t your thing or not available, beef works great and makes a slightly milder soup.
Greens swap: If you’re not into spinach, kale or chard are fantastic alternatives; they add a nice chew and earthiness.

How to Make Chickpea Lamb Shawarma Soup Recipe

Step 1: Sauté Aromatics and Brown the Lamb

Heat your olive oil in a large pot over medium heat. When it’s shimmering, toss in the minced garlic and chopped onion. Cook until they’re soft and aromatic—about 5 minutes. Then, add the lamb mince, breaking it up with your spoon as you cook. I like to let it brown well—it adds that beautiful caramelized flavor you want in this soup. This step usually takes around 8-10 minutes. Don’t rush; those browned bits stuck to the pot are flavor gold.

Step 2: Spice It Up

Sprinkle in all the spices—the cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, and salt. Stir well so the meat and onions get coated. Cook the spices with the meat for about 2 minutes. This “blooming” of spices in hot fat really wakes up their flavors. At this point, your kitchen will smell fantastic—promise!

Step 3: Build the Soup Base

Stir in the tomato paste and chopped carrots, cooking for a couple of minutes to let their sweetness start melding in. Next, add the canned chickpeas, crushed tomatoes, and chicken broth. Give everything a good stir, then bring to a gentle boil.

Step 4: Simmer Gently

Reduce heat to low, cover partially, and let the soup simmer for 25 to 30 minutes. This allows the flavors to marry and the carrots to become tender but not mushy. Stir occasionally just to prevent anything sticking. This simmer time is key—don’t skip it!

Step 5: Add the Spinach and Finish

Stir in your chopped spinach and cook for another 5 minutes until wilted and vibrant green. Taste the soup and adjust salt or spices if needed—seasoning can really come alive at this stage. Now, your Chickpea Lamb Shawarma Soup is ready to enjoy!

How to Serve Chickpea Lamb Shawarma Soup Recipe

The image shows eight small white bowls and a white plate arranged on a white marbled surface. The large white plate in the center holds ground raw meat with a coarse texture and pinkish-red color. To the top right of this plate, four whole brown eggs are grouped together. Surrounding these central items, from top left, there is a white bowl filled with thick dark red tomato sauce with a slightly chunky texture; below it is a small white bowl of typical golden-yellow curry powder; next to the plate on the right is a small white bowl with pale yellow sliced onions; below it is a white bowl full of light beige chickpeas with a smooth surface; next to the curry powder, further down is a white bowl filled with fresh, dark green spinach leaves with a fresh, smooth texture. In the middle bottom, a small white bowl contains a clear yellow liquid, likely oil, and next to it on the right is a small glass bowl with a slightly deeper yellow liquid. Two pale green cilantro leaves are placed between the spinach bowl and the small bowls. The whole arrangement rests on a clean white marbled surface, and the photo was taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this soup with a dollop of plain yoghurt—it cools the spices and adds creaminess. Freshly chopped coriander (cilantro) sprinkled on top offers a bright, herby punch. Sometimes, I add a drizzle of good-quality olive oil or a few toasted pine nuts for crunch. These simple garnishes really elevate the soup.

Side Dishes

Serve it alongside warm pita bread or crusty sourdough to soak up every last flavorful drop. I also love pairing this soup with a simple cucumber and tomato salad dressed with lemon and mint for a refreshing contrast. These sides keep the meal balanced and satisfying.

Creative Ways to Present

For a dinner party, I’ve served this soup in small bowls with mini dollops of yoghurt and a sprinkle of sumac for a pop of vibrant color. Placing toasted pita chips on the side gives a playful texture contrast. It’s surprising how a little presentation tweak can make this humble soup feel special!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making the next-day lunch even better!

Freezing

This Chickpea Lamb Shawarma Soup Recipe freezes beautifully. I portion it into freezer-safe containers and freeze for up to 3 months. Just remember to leave space at the top of the container because the soup expands as it freezes.

Reheating

When reheating, warm gently on the stovetop over medium-low heat to keep that tender texture intact. If the soup seems too thick after refrigeration or freezing, add a splash of broth or water to loosen it up—it’ll come back to its soup-y glory in no time.

FAQs

Can I make this Chickpea Lamb Shawarma Soup Recipe with beef instead of lamb?

Absolutely! Ground beef works just as well and still provides a rich, hearty flavor. The spice blend will do most of the flavor heavy lifting, so your soup will still taste incredible.
Is this soup spicy?

It has a gentle warmth from the cayenne pepper, but you can easily adjust the level of heat to your liking. Leave out the cayenne or reduce it if you prefer a milder soup.
Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak them overnight and cook them separately until tender before adding to the soup. Using canned chickpeas is a time-saver and works perfectly for this recipe.
How do you store leftover soup?

Store leftovers in airtight containers in the fridge for up to 3 days or freeze for longer storage. Reheat gently on the stove with a splash of broth or water if needed.
What can I use to garnish the soup?

I recommend plain yoghurt or sour cream and fresh chopped coriander. Some toasted nuts or a drizzle of olive oil add a nice touch too.

Final Thoughts

This Chickpea Lamb Shawarma Soup Recipe has become one of my favorite comfort foods—there’s something genuinely satisfying about the spice warmth, tender lamb, and creamy chickpeas all in one bowl. It’s simple enough for a weeknight but special enough to impress friends or family. I hope you enjoy making it as much as I do, and that it brings a little extra warmth and joy to your kitchen.