Description
Lamb Shawarma Chickpea Soup is a delightful fusion of aromatic spices and creamy chickpeas, enveloping you in warmth with every spoonful. This comforting dish is perfect for chilly evenings or lazy weekends, transforming your dinner into a culinary journey reminiscent of the Middle East. With a rich blend of flavors and textures, this soup is versatile enough to serve as either a starter or a hearty main course.
Ingredients
Scale
- 1 lb lamb shoulder (bone-in preferred)
- 2 cans (15 oz each) chickpeas, drained
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 6 cups low-sodium vegetable broth
- Juice of 1 lemon
- 1/4 cup fresh cilantro or parsley, chopped
- Salt and pepper to taste
Instructions
- Sear the lamb shoulder in olive oil over medium heat until browned on all sides (4–5 minutes).
- Remove the lamb; sauté onions in the same pot until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in cumin, paprika, coriander, salt, and pepper. Add drained chickpeas and sauté for 2 minutes.
- Return the lamb to the pot, add vegetable broth, and bring to a boil. Reduce heat to low; cover and simmer for at least 1 hour until lamb is tender.
- Shred the lamb with two forks and return it to the soup. Stir in lemon juice and herbs before serving hot.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 80mg