Can I make this soup less spicy?

Absolutely! The heat comes primarily from the cayenne pepper, so simply reduce or omit it completely. The soup will still have wonderful flavor from the other spices without the heat.

Is there a way to make this in a slow cooker?

Yes! Brown the lamb with onions, garlic and spices first, then transfer everything to a slow cooker. Add the remaining ingredients except spinach and cook on low for 6-7 hours or high for 3-4 hours. Stir in spinach just before serving until wilted.

Can I use dried chickpeas instead of canned?

You can, but you'll need to cook them separately first. Soak 1 cup dried chickpeas overnight, then simmer until tender (about 45-60 minutes) before adding them to the soup. This extra step adds time but many prefer the texture of home-cooked chickpeas.

What can I substitute for lamb if I don't eat red meat?

Ground chicken or turkey works wonderfully in this recipe. The cooking time remains the same, though you might want to add a tablespoon of olive oil when browning since these leaner meats contain less fat than lamb.

Chickpea Lamb Shawarma Soup Recipe

Name: Chickpea Lamb Shawarma Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tsp cumin powder; 2 tsp ground coriander; 2 tsp paprika; 1 tsp cardamom powder (optional); 1/4 tsp cinnamon powder; 1/2 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 (can substitute with ground beef); 2 tbsp tomato paste; 2 carrots, peeled and chopped (about chickpea size); 600 g / 21 oz canned chickpeas, drained and rinsed (1.5 standard cans); 400 g / 14 oz canned crushed tomatoes; 3 cups / 750 ml chicken broth or stock; 1 bunch spinach, roughly chopped (about 4 packed cups); Plain yogurt or sour cream; Chopped fresh coriander / cilantro

This incredible Chickpea Lamb Shawarma Soup transforms classic Middle Eastern flavors into a hearty, soul-warming bowl that’s ready in just 30 minutes. Packed with tender lamb, protein-rich chickpeas, and vibrant spices, this soup delivers restaurant-quality flavors with minimal effort. Perfect for chilly evenings or whenever you’re craving something deeply satisfying without spending hours in the kitchen!

Why You’ll Love This Recipe

Quick and Comforting: From prep to table in just 30 minutes, making it perfect for busy weeknights when you need something substantial but don’t have hours to cook.
Flavor Explosion: The shawarma spice blend creates an incredible depth of flavor that tastes like it’s been simmering all day, even though it comes together quickly.
Nutritional Powerhouse: Packed with protein from the lamb and chickpeas, plus vegetables for a complete meal in a bowl. This isn’t just delicious—it’s good for you too!
Versatile: Easily adaptable to what you have on hand, and the leftovers taste even better the next day as the flavors continue to develop.

Ingredients You’ll Need

Lamb mince: The star protein that gives this soup its rich, distinctive flavor. It cooks quickly and distributes throughout the soup for flavor in every bite.
Chickpeas: These add heartiness, protein, and a lovely texture that complements the meat perfectly. They also help stretch the soup to feed more people economically.
Spices (cumin, coriander, paprika, cardamom, cinnamon, cayenne): This combination creates that authentic shawarma flavor profile—warming, aromatic, and slightly spicy. Don’t skip these!
Tomato paste: Provides a concentrated umami foundation that enriches the entire soup.
Crushed tomatoes: Adds acidity and body to the broth, creating a perfect base for all those spices.
Carrots: Brings natural sweetness and texture that balances the savory elements.
Spinach: Wilts down to add beautiful color, nutrients, and a slight earthiness that rounds everything out.
Garlic and onion: The aromatic foundation that begins the flavor-building process.
Chicken broth: Ties everything together with savory depth. Use homemade for even better results if you have it!
Yogurt and cilantro (for garnish): These aren’t just pretty additions—they’re critical flavor components. The cooling yogurt balances the warm spices, while cilantro adds fresh, vibrant notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Vegetarian

Skip the lamb and add 4-5 cups of chopped vegetables like zucchini, mushrooms, and eggplant. You’ll still get a hearty soup with all those amazing shawarma flavors, but with significantly fewer calories.

Different Proteins

Beef works wonderfully if lamb isn’t your thing. Chicken or turkey are lighter options that pair nicely with these spices. For a pescatarian twist, try adding firm white fish in the last few minutes of cooking.

Amp Up The Veggies

Add bell peppers, sweet potatoes, or kale for extra nutrition and color. These additions complement the spice profile beautifully.

Make It Creamier

Stir in a splash of coconut milk or heavy cream at the end for a richer, more indulgent soup.

How to Make Chickpea Lamb Shawarma Soup

Step 1: Build Your Flavor Base

Heat olive oil in a large pot over high heat. Add minced garlic and chopped onion, cooking for about a minute until they become translucent and fragrant. This aromatic foundation sets the stage for the entire dish.

Step 2: Cook the Lamb and Spices

Add the lamb mince to the pot, breaking it up with your spoon as it cooks. Once it’s mostly browned, add all those wonderful spices (cumin, coriander, paprika, cardamom, cinnamon, cayenne, black pepper, and salt). Let them toast for about a minute until the kitchen fills with an incredible aroma.

Step 3: Deepen the Flavors

Stir in the tomato paste and cook for another minute. This brief caramelization of the tomato paste adds remarkable depth to the final soup. At this point, your kitchen should smell absolutely amazing!

Step 4: Add the Main Ingredients

Add the chopped carrots, drained chickpeas, crushed tomatoes, and chicken broth. Stir everything together and bring the mixture to a simmer.

Step 5: Simmer to Perfection

Cover the pot, reduce the heat to maintain a steady, energetic simmer, and cook for about 10 minutes. This is just enough time for the carrots to become tender while still maintaining a pleasant bite.

Step 6: Finish with Greens

Stir in the chopped spinach and let it wilt into the soup. Taste and adjust the seasonings, adding more salt, pepper, or cayenne if needed. If you prefer a more brothy soup, add a little more water or broth at this stage.

Pro Tips for Making the Recipe

Toast those spices properly: Don’t rush the step where you cook the spices with the lamb. This crucial minute develops the flavor foundation for the entire soup.
Monitor your simmer: You want an “energetic but not crazy rapid” simmer—this ensures the carrots cook properly without turning the lamb tough.
Season in layers: Add salt at multiple stages rather than all at once. This builds flavor more effectively than just salting at the end.
Don’t overdo the chickpeas: While you can add more, the recipe recommends 1.5 cans for good reason—it creates the perfect meat-to-chickpea ratio.
Adjust the consistency: This soup is meant to be hearty, but if you prefer more broth, don’t hesitate to add more liquid toward the end of cooking.

How to Serve

This soup truly shines when served with the recommended garnishes. Here’s how to make each bowl special:

Essential Garnishes

Dollop a generous spoonful of plain yogurt on top—this cooling element perfectly balances the warm spices. Then sprinkle liberally with fresh cilantro, which brightens every bite with its distinctive flavor.

Perfect Pairings

Serve with warm pita bread or naan for dipping. The bread is perfect for soaking up that flavorful broth.

Complete The Meal

A simple side salad with lemon vinaigrette complements the soup beautifully, cutting through the richness and adding fresh contrast.

Make Ahead and Storage

Storing Leftovers

This soup actually improves with time as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits, which many people prefer!

Freezing

This soup freezes beautifully for up to 3 months. Portion it into individual containers for easy grab-and-heat meals. Just leave out the yogurt and cilantro—add those fresh when serving.

Reheating

Warm gently on the stovetop over medium-low heat, adding a splash of broth if it’s thickened too much during storage. For individual portions, microwave on medium power, stirring occasionally, until heated through.

FAQs

Can I make this soup less spicy?

Absolutely! The heat comes primarily from the cayenne pepper, so simply reduce or omit it completely. The soup will still have wonderful flavor from the other spices without the heat.
Is there a way to make this in a slow cooker?

Yes! Brown the lamb with onions, garlic and spices first, then transfer everything to a slow cooker. Add the remaining ingredients except spinach and cook on low for 6-7 hours or high for 3-4 hours. Stir in spinach just before serving until wilted.
Can I use dried chickpeas instead of canned?

You can, but you’ll need to cook them separately first. Soak 1 cup dried chickpeas overnight, then simmer until tender (about 45-60 minutes) before adding them to the soup. This extra step adds time but many prefer the texture of home-cooked chickpeas.
What can I substitute for lamb if I don’t eat red meat?

Ground chicken or turkey works wonderfully in this recipe. The cooking time remains the same, though you might want to add a tablespoon of olive oil when browning since these leaner meats contain less fat than lamb.

Final Thoughts

This Chickpea Lamb Shawarma Soup brings the exotic flavors of Middle Eastern cuisine into a comforting, approachable bowl that’s perfect for any night of the week. It’s rare to find a recipe that combines such bold flavors with everyday ease, but this soup delivers both beautifully. Whether you follow it exactly or make it your own with some of the suggested variations, I’m confident this soup will become a regular in your meal rotation. So grab those spices, simmer up some comfort, and enjoy a delicious taste adventure!