Lamb Shawarma Chickpea Soup
Lamb Shawarma Chickpea Soup is a heartwarming dish that envelops you in rich, aromatic flavors. Tender lamb, marinated with spices, mingles seamlessly with hearty chickpeas in a silky broth. This comforting soup is perfect for chilly evenings or whenever you crave a taste of Middle Eastern cuisine. Each spoonful is a delightful hug in a bowl, ideal for family gatherings and cozy nights at home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 lb lamb shoulder (bone-in)
- 1 can (15 oz) chickpeas, drained
- 1 large sweet onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tomato paste
- 4 cups chicken broth (low-sodium)
- Juice of 1 lemon (about 2 tbsp)
- Fresh cilantro or parsley for garnish
Instructions
- Gather all ingredients for efficient cooking.
- In a large pot over medium heat, sauté the chopped onion until translucent (about 5 minutes).
- Add cubed lamb and brown on all sides.
- Stir in minced garlic, cumin, and coriander; cook until fragrant (about 1 minute).
- Incorporate chickpeas and tomato paste, then add chicken broth; stir well.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes until lamb is tender.
- Stir in lemon juice before serving and garnish with fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Substitute lamb with chicken or turkey for a lighter option. Add spinach or kale for extra nutrition. Store leftovers in an airtight container for up to five days; reheat gently on the stovetop.