Recipe of the day! About as far as you can get from bland chickpea soups you may have suffered in the past, this one is exploding with the flavours of your favourite Chicken Shawarma except it’s in SOUP form with lamb and chickpeas! Deceptively veggie loaded and is quick to make. Enjoy! N x 😘
Chickpea Lamb Shawarma Soup | Serves 5
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
500g / 1 lb lamb mince (ground lamb, or beef)
2 tbsp tomato paste
2 carrots, peeled and chopped (about size of chickpeas)
600g / 21 oz canned chickpeas, drained and rinsed (1.5 standard cans)
400g / 14 oz can crushed tomato
3 cups / 750 ml chicken broth / stock
1 bunch spinach, roughly chopped (about 4 packed cups) (wilts a lot)
Garnishes (highly recommended): Plain yoghurt (or sour cream), Chopped fresh coriander / cilantro
1. Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn 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 another 1 minute. (It smells amazing!)
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 – I like it to have a bit of bite still, if you want super soft, keep cooking.
6. Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste.
7. Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!
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