What is in Moroccan chickpea soup?

Moroccan chickpea soup—often known as harira—is a traditional North African soup that combines chickpeas, lentils, tomatoes, onions, celery, and a mix of spices such as cumin, coriander, cinnamon, ginger, and turmeric. Some versions also include meat like lamb or beef and are finished with fresh herbs and a touch of lemon juice. It’s typically served during Ramadan but enjoyed year-round for its hearty and warming qualities.

Does shawarma have chickpeas?

Traditional shawarma, especially lamb or chicken shawarma, does not contain chickpeas. Shawarma is a marinated meat dish cooked on a vertical rotisserie and served with flatbread, tahini, garlic sauce, and pickled vegetables. Chickpeas are more associated with Middle Eastern sides like hummus or falafel. However, in modern recipes like Lamb Shawarma Chickpea Soup, chickpeas are included as a creative way to extend the flavor and boost nutrition while honoring shawarma’s signature spices.

What is lamb shawarma made of?

Lamb shawarma typically features thin slices of lamb marinated in a bold spice blend including cumin, paprika, coriander, cinnamon, garlic, and sometimes cardamom or cloves. The meat is stacked on a vertical spit and slow-cooked, then sliced and served in wraps or on plates with sauces and salads. In Lamb Shawarma Chickpea Soup, ground lamb is used with the same spices, delivering that iconic shawarma flavor in a simplified, spoonable format.

How long can you keep Chickpea Soup in the fridge?

Chickpea soup can be safely stored in the fridge for up to 4 days when sealed in an airtight container. Be sure to cool it quickly after cooking and refrigerate it within two hours. To reheat, bring it to a gentle simmer on the stove or microwave in intervals, stirring often. For longer storage, freezing is an excellent option.

Lamb Shawarma Chickpea Soup – Hearty Middle Eastern Comfort in a Bowl

Description

Lamb Shawarma Chickpea Soup brings bold shawarma spices and hearty chickpeas into one rich, comforting dish. Ready in 30 minutes.

Ingredients

Spices:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cardamom (optional)
- ¼ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Soup:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 pound ground beef
- 2 tablespoons tomato paste
- 2 carrots, peeled and chopped into chickpea-sized pieces
- 1½ cans (21 ounces) canned chickpeas, drained and rinsed
- 1 can (14 ounces) crushed tomatoes
- 3 cups low-sodium chicken broth
- 1 bunch spinach, roughly chopped (about 4 packed cups)
Garnishes (optional but recommended):
- Plain yogurt or sour cream
- Chopped fresh cilantro

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Instructions

In a large pot over high heat, warm the olive oil. Add the garlic and onion and sauté for about 1 minute until the onion starts to turn translucent.
Add the ground beef and cook, breaking it up with a spoon, until it is no longer pink.
Stir in all the spices and cook for another minute to bloom the flavors.
Add the tomato paste and continue to cook for 1 more minute.
Add the chopped carrots, chickpeas, crushed tomatoes, and chicken broth. Stir well and bring to a simmer.
Cover the pot, reduce the heat to maintain a lively simmer, and cook for about 10 minutes until the carrots are just tender. For softer carrots, cook a bit longer.
Stir in the spinach and cook until wilted. Taste and adjust seasoning, cayenne pepper, and add water if needed for a thinner consistency.
Serve hot, topped with a dollop of yogurt and a sprinkle of chopped cilantro if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Middle Eastern-Inspired