Lamb shawarma Chickpea Soup Recipe

We’re excited to introduce you to this hearty, flavourful soup made with wholesome ingredients. A great recipe to keep your tummy and hands warm during winter – serve it up for lunch or dinner!

Ingredients

Soup

2 tbsp olive oil
2 garlic cloves – minced
1 onion – fine chopped
500g lamb mince
2 tbsp tomato paste
4 carrots – peeled and chopped
600g canned chickpeas – drained and rinsed
400g canned crushed tomato
3 cups/750ml chicken stock
4 packed cups spinach

Spices

2 tsp EACH cumin powder, smoked paprika*, coriander seeds
1 tsp cardamom powder* (can omit if you don’t have)
¼ tsp cinnamon powder
½ tsp cayenne pepper (adjust to taste)
½ tsp black pepper
1 tsp salt

Method

Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until it starts to turn translucent.
Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.
Cook for 1 minute, then add tomato paste and cook for another minute.
Add carrots, chickpeas, tomato and stock. Stir and bring to simmer.
Cover with lid, lower heat so it is bubbling energetically but not too rapidly. Cook for 10 minutes until carrot is tender
Stir through spinach. Once wilted, adjust salt, pepper and cayenne to taste.
Ladle into bowls and serve!

Tips

Garnish with a generous sprinkling of chopped coriander for a boost of freshness!
If lamb mince is not available, feel free to substitute with lean beef, chicken, turkey or veal
Try experimenting with other vegies too e.g. zucchini,