Chickpea Lamb Shawarma Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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

Directions

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!

Nutrition

• Serving Size: 474 g
• Calories: 458 kcal