Warm, hearty, and bursting with Middle Eastern spices, this Chickpea Soup is comfort in a bowl. Made with tender chickpeas, aromatic spices, and savory ground lamb, it’s a nourishing meal that feels both rustic and satisfying. The best part? It comes together with pantry staples and just one pot, making it a weeknight-friendly recipe that delivers restaurant-level flavor with minimal effort.

Table of Contents

Why You’ll Love This Recipe

Full of flavor: A fragrant mix of cumin, paprika, and cinnamon infuses every spoonful.
Simple ingredients: Mostly pantry staples you probably already have.
One-pot wonder: Easy prep and minimal cleanup — perfect for busy nights.
Protein-packed: Chickpeas and lamb make this a hearty, balanced meal.
Customizable: Swap lamb for beef or keep it vegetarian with extra chickpeas.

This chickpea soup stands out thanks to its perfect spice balance and the gentle simmer that deepens every flavor, creating a cozy dish you’ll crave again and again.

Ingredients Needed

For the Spice Blend

2 tsp each ground cumin, coriander, and paprika
1 tsp cardamom powder (optional but adds depth)
¼ tsp cinnamon powder
½ tsp cayenne pepper, or more to taste
½ tsp black pepper
1 tsp salt

For the Soup Base

2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
500 g / 1 lb ground lamb (or substitute beef or turkey)
2 tbsp tomato paste
2 carrots, peeled and chopped (about chickpea size)
600 g / 21 oz canned chickpeas, drained and rinsed (about 1½ cans)
400 g / 14 oz crushed tomatoes
3 cups / 750 ml chicken broth (or vegetable stock)
1 bunch spinach, roughly chopped (about 4 packed cups — it will wilt down)

For Garnish

Plain yogurt or sour cream, for serving
Fresh cilantro (coriander), chopped

How to Make Chickpea Soup

Step 1: Sauté the aromatics

Heat the olive oil in a large pot over medium-high heat. Add the minced garlic and chopped onion. Cook for about 1 minute until the onion starts to turn translucent — this is the flavor base of your soup.

Step 2: Brown the meat

Add the ground lamb and cook, breaking it apart with a wooden spoon. Continue until the meat changes from pink to light brown. This step adds rich depth to the soup.

Step 3: Add spices and tomato paste

Sprinkle in all the spices — cumin, coriander, paprika, and others — and stir for 1 minute until fragrant. Add tomato paste and cook for another minute to caramelize slightly. You’ll notice a delicious aroma developing here!

Step 4: Combine the main ingredients

Stir in the carrots, chickpeas, crushed tomatoes, and chicken broth. Mix well and bring everything to a gentle simmer.

Step 5: Simmer and cook

Cover the pot with a lid. Lower the heat to maintain a lively simmer and cook for about 10 minutes, or until the carrots are tender but not mushy. For softer vegetables, cook a bit longer.

Step 6: Finish with greens

Stir in the chopped spinach. It will wilt quickly within a minute or two. Taste and adjust seasoning — add salt, pepper, or cayenne for extra kick. If the soup is too thick, add a splash of water or broth.

Step 7: Serve and enjoy

Ladle the soup into bowls, top with a dollop of yogurt, and sprinkle generously with fresh cilantro. Serve warm and enjoy the comforting spice-infused aroma.

Serving and Storage Tips

Serving suggestion: Serve with warm pita bread, crusty baguette, or over rice for a more filling meal.
Storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheating: Warm gently on the stovetop or in the microwave. Add a splash of water or broth if it thickens too much.
Freezing: This soup freezes beautifully for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Helpful Notes

Make it vegetarian: Skip the meat and double the chickpeas for a rich, plant-based version.
Spice control: Reduce cayenne for a milder flavor or add chili flakes for heat lovers.
Extra veggies: Try adding diced zucchini, sweet potato, or bell pepper for more texture and nutrition.
Protein twist: Substitute ground turkey or chicken for a lighter option.

Middle Eastern Chickpea Soup with Lamb

Warm, hearty, and full of Middle Eastern flavor, this Chickpea Soup combines tender chickpeas, ground lamb, and aromatic spices for a comforting one-pot meal. Packed with protein and rich in depth, it’s perfect for busy weeknights or cozy weekends alike.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 bowls

Course: Dinner, LUNCH, Soup

Cuisine: Mediterranean, Middle Eastern

Calories: 420

Ingredients Method Notes

Ingredients

For the Spice Blend

2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp cardamom powder optional, adds depth
0.25 tsp cinnamon powder
0.5 tsp cayenne pepper adjust to taste
0.5 tsp black pepper
1 tsp salt

For the Soup Base

2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, finely chopped
500 g ground lamb or substitute beef or turkey
2 tbsp tomato paste
2 medium carrots, peeled and chopped
600 g canned chickpeas, drained and rinsed
400 g crushed tomatoes
750 ml chicken broth or vegetable stock
1 bunch spinach, roughly chopped about 4 packed cups

For Garnish

0.5 cup plain yogurt or sour cream
0.25 cup fresh cilantro, chopped

Method

Step 1: Sauté the aromatics — Heat olive oil in a large pot over medium-high heat. Add garlic and onion; cook 1 minute until onion softens slightly.
Step 2: Brown the meat — Add ground lamb and cook, breaking apart with a spoon, until browned and no longer pink.
Step 3: Add spices and tomato paste — Stir in all spices and cook for 1 minute until fragrant. Add tomato paste and cook another minute to caramelize slightly.
Step 4: Combine main ingredients — Stir in carrots, chickpeas, crushed tomatoes, and broth. Mix well and bring to a gentle simmer.
Step 5: Simmer and cook — Cover and simmer for about 10 minutes, or until carrots are tender. Cook longer for softer vegetables.
Step 6: Finish with greens — Stir in chopped spinach until wilted. Taste and adjust seasoning with salt, pepper, or cayenne as needed.
Step 7: Serve and enjoy — Ladle soup into bowls, top with yogurt, and sprinkle with cilantro. Serve warm with pita or bread.

Notes

Make it vegetarian by skipping the lamb and doubling the chickpeas. Adjust spice to taste — reduce cayenne for milder heat or add chili flakes for more spice. This soup freezes beautifully for up to 2 months and reheats perfectly on the stovetop.

Conclusion

This Chickpea Soup is the perfect blend of hearty, healthy, and deeply flavorful. With its fragrant spices, tender chickpeas, and silky broth, it delivers the kind of comfort that warms you from the inside out. Whether you’re cooking for a crowd or meal-prepping for the week, this one-pot wonder has you covered.

Tried this recipe? Leave a comment and a star rating below — I’d love to know what you think! Don’t forget to share your bowl of goodness on Pinterest or Facebook.
💬 What twist did you add to your Chickpea Soup? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I make this soup vegetarian?

Absolutely! Simply skip the meat and double the amount of chickpeas. Use vegetable broth instead of chicken stock for a completely plant-based meal.

Can I use dried chickpeas instead of canned?

Yes, just soak them overnight and cook until tender before adding. You’ll need about 2 cups of cooked chickpeas for this recipe.

How thick should Chickpea Soup be?

It should be hearty and slightly chunky, not watery. If it becomes too thick, thin it with a bit more broth or water.

Is Chickpea Soup freezer-friendly?

Definitely! Cool the soup completely, then portion it into containers and freeze for up to 2 months. Reheat slowly on the stovetop.

Can I substitute the lamb?

Of course. Ground beef, chicken, or turkey all work well — or leave out the meat entirely for a vegetarian option.