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Shawarma Lamb Chickpea Soup Recipe

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About Shawarma Lamb Chickpea Soup Recipe

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Shawarma Lamb Chickpea Soup Recipe Ingredients Spices: • 2 tsp EACH cumin powder, coriander, paprika • 1 tsp garam masala • 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 Soup: • 2tbsp olive oil • 2garlic cloves , minced • 1onion , 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) Garnishes (highly recommended): • Plain yoghurt (or sour cream) • Chopped fresh coriander / cilantro Instructions • Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting 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 1 minute. (It smells amazing!) • Add carrots, chickpeas, tomato and broth. Stir and bring to simmer. • 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. • Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid. • Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!

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