Best 3 Lamb Chickpea Soup Recipes

If you're looking for a hearty and flavorful soup to warm your soul on a cold day, look no further than lamb chickpea soup. This traditional Mediterranean dish is packed with tender lamb, chickpeas, vegetables, and herbs, all simmered in a rich and savory broth. The result is a comforting and satisfying soup that's perfect for a family meal or a casual get-together. With its simple ingredients and easy-to-follow instructions, this recipe will guide you through the process of creating a delicious and authentic lamb chickpea soup that will impress your taste buds and leave you feeling satisfied.

Let's cook with our recipes!

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Moroccan Lamb, Lentil, and Chickpea Soup image

I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.

Provided by BusySpoons

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 23

Ingredients

1 pound ground lamb
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 (10.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can organic beef broth
1 (14 ounce) can organic chicken broth
1 tablespoon honey
3 large carrots, halved lengthwise and thinly sliced
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup lentils, rinsed and drained
½ cup chopped dried apricots
⅛ teaspoon cayenne pepper, or to taste
1 pinch ground black pepper to taste

Steps:

Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)

Harira (Chickpea, Lamb and Coriander Soup) image

This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.

Provided by Jostlori

Categories Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 small brown onions, chopped
2 large garlic cloves, crushed
1 lb lamb shoulder steak, trimmed of excess fat and cut into small chunks
1 1/2 teaspoons cumin, ground
2 teaspoons paprika
1/2 teaspoon clove, ground
1 bay leaf
2 tablespoons tomato paste
5 1/4 cups beef stock
3 (10 ounce) cans chickpeas (or less, depending on your taste)
28 ounces tomatoes, diced (use a GOOD quality tomato)
1/2 cup coriander, finely chopped (cilantro)
fresh coriander leaves, for garnish
black olives, for garnish

Steps:

Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
Add the stock to the pan, stir well and bring to a boil.
Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
Serve garnished with coriander leaves and small black olives.

LAMB AND CHICKPEA SOUP WITH LENTILS

Lamb and Chickpea Soup With Lentils image

Make and share this Lamb and Chickpea Soup With Lentils recipe from Food.com.

Provided by mermaidmagic

Categories Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 quarts water
2 lbs tomatoes, coarsely chopped or 1 (28 ounce) can peeled Italian plum tomatoes, chopped,juices reserved
1 large Spanish onion, coarsely grated
1 lb boneless leg of lamb, well-trimmed,cut into 1/2 inch cubes
1 (19 ounce) can chickpeas, drained and rinsed
1/2 cup brown lentils or 1/2 cup green lentil (3 1/2 ounces)
1/4 cup extra virgin olive oil
3 tablespoons tomato paste
1 teaspoon ground cumin
1/3 cup rice
1/3 cup all-purpose flour
1/4 cup flat leaf parsley, chopped
1/4 cup cilantro, chopped
salt & freshly ground black pepper
pita bread, for serving

Steps:

In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
Bring to a boil, stirring to dissolve the tomato paste.
Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Add the rice and simmer for 10 minutes.
In a small bowl, whisk 1 cup of the soup into the flour.
Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
Stir in the parsley and cilantro.
Season the soup with salt and pepper and serve.
Serve with warm pita bread if desired.
The soup can be refrigerated for up to 3 days.

Tips:

Use dried chickpeas: Dried chickpeas are more flavorful and nutritious than canned chickpeas. Be sure to soak them overnight before cooking.
Brown the lamb: Browning the lamb adds flavor and depth to the soup. Be sure to use a large pot or Dutch oven so that the lamb has plenty of room to brown.
Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, turnips, or parsnips.
Add spices and herbs: This recipe uses a simple blend of spices and herbs, but you can be more creative if you like. Experiment with different combinations to find a flavor that you enjoy.
Let the soup simmer: Simmering the soup for at least 30 minutes allows the flavors to meld and the lamb and vegetables to become tender.

Conclusion:

Lamb and chickpea soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively healthy soup, as it is packed with protein, fiber, and vitamins. If you are looking for a delicious and nutritious soup to warm you up this winter, be sure to give this recipe a try.