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Lamb Shawarma Chickpea Soup

Prep Time:

10 mins

Cook Time:


4 Servings


About the Recipe


  • 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)

  • 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 can)

  • 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


Step 1

Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.

Step 2

Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.

Step 3

Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)

Step 4

Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.

Step 5

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.

Step 6

Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid.

Step 7

Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!


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