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Chickpea Soup

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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

  1. 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.
  2. Step 2: Brown the meat — Add ground lamb and cook, breaking apart with a spoon, until browned and no longer pink.
  3. 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.
  4. Step 4: Combine main ingredients — Stir in carrots, chickpeas, crushed tomatoes, and broth. Mix well and bring to a gentle simmer.
  5. Step 5: Simmer and cook — Cover and simmer for about 10 minutes, or until carrots are tender. Cook longer for softer vegetables.
  6. Step 6: Finish with greens — Stir in chopped spinach until wilted. Taste and adjust seasoning with salt, pepper, or cayenne as needed.
  7. 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.