Arabic Lamb Shawarma Chickpea Soup

Updated: Jun 18, 2021

I love arabic cuisine. The flavours are so intense and remind me of my years in the Middle East. My kids seem to have fallen in love with the flavours too and can't seem to get enough, which is why I'm always looking for new Middle Eastern inspired recipes to try at home.


The winter is coming which means SOUP, in our house. I don't like having the same soup every week, but it's so important for everyone to drink soup to keep their energy levels high, give them the nutrients from meat, veg and pulses that we may not be able to enjoy on a regular basis.








This Arabic Lamb Shawarma Chickpea Soup is full of meat, beans, chickpeas and veggies. It's perfect to keep your family fuller for longer and give them a whole lot of fibre, which we tend to forget. During the winters this soup will keep you warmer and trust me, your whole family will be singing your praises for weeks.


So let's get on with the recipe





Preparation Time 15 minutes

Cook Time 20 minutes

Serves 6


Ingredients


Shawarma spice mix


2 teaspoons each of cumin powder, coriander powder and paprika powder

1/4 teaspoon cinnamon powder

1/2 teaspoon cayenne powder

1/2 teaspoon black pepper

1 teaspoon salt


Soup


2 tablespoon olive oil

2 garlic cloves- minced

1 online- finely chopped

500 grams lamb mince

2 tablespoons tomato paste

2 carrots- peeled and chopped

300 grams chickpeas

300 grams kidney beans

400 grams ground tomatoes

3 cups chicken stock

4 cups chopped spinach


Garnish


Sour cream and chopped coriander







Instructions


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

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

  3. Cook for 1 minute, then add tomato paste and cook for 1 minute longer.

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

  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 – the carrots should still have some bite to them.

  6. Add the spinach. Once wilted, adjust salt, pepper and spiciness to taste, and water if you want more liquid.

  7. Ladle into bowls, add a dollop of sour cream and a generous sprinkling of coriander.

  8. Serve with toasted flatbread.

21 views0 comments

Recent Posts

See All