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

Description

This hearty Chickpea Lamb Shawarma Soup combines aromatic shawarma-inspired spices with tender ground lamb, chickpeas, and fresh vegetables for a savory, protein-packed meal. Finished with fresh spinach and a dollop of yogurt, it makes for a flavorful and nourishing main course perfect for any day.

Ingredients

Units Scale

Spices:

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

Soup:

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)

Garnishes (highly recommended):

Plain yogurt or sour cream
Chopped fresh coriander / cilantro

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Instructions

Prepare Aromatics: Heat olive oil in a large pot over high heat. Add the minced garlic and finely chopped onion and sauté for about 1 minute until the onion starts to turn translucent.
Brown the Lamb: Add the lamb mince to the pot. Cook, breaking it up with a spoon, until it is mostly browned and no longer pink. Sprinkle in all the spices: cumin, coriander, paprika, cardamom (if using), cinnamon, cayenne, black pepper, and salt. Cook for another minute, stirring constantly.
Add Tomato Paste: Stir in the tomato paste. Let it cook with the spiced lamb mixture for about 1 minute, allowing the flavors to meld together and intensify.
Incorporate Vegetables and Chickpeas: Add the chopped carrots, rinsed chickpeas, canned crushed tomatoes, and chicken broth. Stir thoroughly and bring the mixture to a simmer.
Simmer the Soup: Cover the pot with a lid, reduce the heat so that the soup bubbles energetically, but not too rapidly. Let it cook for 10 minutes, until the carrots are tender but still have a bit of bite. Cook longer if you prefer softer carrots.
Add Spinach and Adjust Seasoning: Stir in the roughly chopped spinach. Let it wilt, then taste and adjust the salt, pepper, or cayenne as needed. Add a splash of water if a thinner consistency is preferred.
Serve: Ladle the soup into bowls. Top each serving with a generous dollop of plain yogurt (or sour cream) and a sprinkling of chopped fresh coriander or cilantro. Enjoy immediately.

Notes

Beef can be substituted for lamb; chicken, turkey, or veal may also work, but flavor will vary. Pork is not recommended.
The net drained weight for each can of chickpeas is about 220g (7oz). If desired, use any extra chickpeas in salads or other dishes.
This soup is very filling. If you want a vegetarian version, replace the lamb with 4–5 cups of chopped veggies (zucchini, mushrooms, etc.) to maintain volume, which will also reduce calories per serving.
Adjust the amount of cayenne to suit your preferred spice level.

Nutrition

Serving Size: 1 bowl (approx. 1/5 of recipe)
Calories: 450
Sugar: 8g
Sodium: 950mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0.2g
Carbohydrates: 34g
Fiber: 8g
Protein: 26g
Cholesterol: 75mg