Chickpea Lamb Shawarma Soup

Name: Chickpea Lamb Shawarma Soup
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

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Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(107)

Ingredients

4 servings

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

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Preparation

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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.