Lamb Shawarma Chickpea Soup
Lamb Shawarma Chickpea Soup is a delightful blend of tender, spiced lamb and hearty chickpeas simmered in a fragrant broth. This comforting dish offers a taste of Middle Eastern cuisine, perfect for cozy nights or impressing guests. Each spoonful is filled with aromatic spices that create a rich flavor profile, making it an irresistible addition to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 lb bone-in lamb shoulder (or boneless)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant.
- Add the lamb shoulder to the pot and brown on all sides for about 5-7 minutes.
- Stir in cumin, paprika, and coriander to create an aromatic base.
- Pour in chicken broth, followed by chickpeas and tomato paste. Stir well and bring to a gentle simmer.
- Partially cover the pot and let it simmer on low for about 1 hour or until the lamb is tender enough to shred.
- Remove the lamb, shred into bite-sized pieces, return it to the pot along with lemon juice, and stir before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg