Chickpea Mushroom Shawarma Soup! You heard that correct. We are taking a classic Middle Eastern Dish and putting a fun vegan twist on it that is sure to bring all those cozy feels.
Flavorful, healthy, and comforting, this Chickpea Mushroom Shawarma Soup is packed with wholesome veggies and aromatic shawarma spices. This comforting soup is all you’ll need on a chilly day. Perfectly seasoned, you can be assured that every spoonful will be flavorful and packed with deliciousness.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
As most of you know by now, my husband, Michael, is Lebanese. He loves shawarma! Shawarma spices vary region to region. If you are familiar with the Middle Eastern cuisine, then you know shawarma spices are typically used with chicken, lamb, and beef.
Well, we wanted to take all the flavor elements of shawarma, but put it into soup form. Why? Because, why not! We LOVE soup, and we are all about converting traditional dishes into wholesome soup goodness.
Since Michael loves shawarma so much, I wanted to find a way to make a healthy soup that brings all those lovely Middle Eastern spices to the forefront. I think we accomplished this nicely.
Instead of meat, we used hearty chickpeas, earthy mushrooms, and creamy potatoes to make this soup hearty and satisfying. We added in complimentary veggies for more nourishing goodness. Dunk in some of our Quinoa Flatbread for the ultimate experience!
We specifically made this soup for my omnivore husband. He loves soup, but he is always very cautious trying anything new. He has a very narrow list of foods that he enjoys. He is a picky eater.
When I served a bowl of this soup to him, he had a hard time wrapping his brain around shawarma in a soup form. He kept saying “Shawarma” is supposed to be meat. LOL
After some gentle coaxing, I got Michael to try it and he said it had great flavor, just add some chicken! *head smack* LOL. Needless to say, he ate the soup happily (with the mushrooms picked out.) And, no, we will not be adding any chicken. He’s going to have to enjoy it the plant based way!
I’ll let Mom tell you more.
Hi! Robin here!
I really enjoyed this soup! I do want to emphasize if you are not used to cinnamon in savory dishes, especially your soup, then you may want to leave it out or start out really low and add more if you like it.
TP109 is not a huge fan of cinnamon in his soup. He also isn’t a fan of coriander. He enjoyed this soup, but he wanted to make a footnote that he thought it would be perfect without these two spices. LOL
We hope you give this recipe a try, it’s sooooo delicious, flavorful, and comforting!
- Instant Pot or Ceramic/Enamel Lined Dutch oven or similarly sized large stock pot
Flavorful, healthy, and comforting, this Chickpea Mushroom Shawarma Soup is packed with wholesome veggies and aromatic shawarma spices.
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 2 celery ribs. diced
- 2 medium carrots, diced
- 8 oz. whole mushrooms (of choice), cut in half *
- 2 ½ cups water
- 1 ½ cups low-sodium vegetable broth *
- 1 – [ 14 oz. can ] petite diced tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon reduced-sodium tamari *
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
- 2 cups red potatoes, cut into 1-inch cubes *
- ¼ teaspoon baking soda *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 1 teaspoon sweet paprika (+/-)
- ¼ teaspoon smoked paprika (+/-)
- 1 ½ teaspoons ground cumin (+/-)
- 1 teaspoon regular chili powder (+/-)
- 1/8 teaspoon turmeric (+/-)
- ¼ teaspoon coriander (+/-)
- ¼ teaspoon cinnamon (+/-)
- 2 bay leaves
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper
- Pinch cayenne pepper (+/-) (optional) *
- 4 cups baby spinach (or kale) *
- Freshly chopped cilantro (or parsley)
- Place the Spice/Herb Ingredients (except the cayenne pepper and bay leaf) into a small bowl, mix well. Set aside.
- Add all the Base Ingredients and the Spice/Herb Mix into the Instant Pot. Stir well to combine all the ingredients, tuck in the bay leaf. Set the Instant Pot to Manual Pressure High for 10 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release. Unplug the Instant Pot.
- Once all the pressure is released, carefully remove the lid. Remove and discard the bay leaves.Stir in the cayenne pepper and baby spinach and allow to sit for 2 more minutes. Serve and enjoy.
Stove Top Instructions
- Place the Spice/Herb Ingredients (except the bay leaf and cayenne pepper) in a small bowl, mix well, set aside.
- Add all the Base Ingredients and Spice/Herb Mix, stir well to combine, then tuck the bay leaves into the mixture. Bring the mixture to a boil, then lower to a simmer and cover with a tight-fitting lid. Simmer for 30 minutes or until the potatoes, carrots and celery are tender, stirring occasionally.
- Once the potatoes, carrots and celery are tender, remove and discard the bay leaves. Stir in the cayenne pepper and baby spinach and allow to sit for 2 more minutes. Serve and enjoy.
*Tips for Success:
- Spices: We recommend adding the spices as listed, then ramping up any favorite spices at the end.
- Cinnamon: We had family members who are not fans of cinnamon in soups. Other family members absolutely loved the cinnamon. You can leave it out. Or if unsure, start out with a smaller amount and add more if you find you enjoy it.
- Allspice and Ginger: We were not fans of adding allspice and ginger to this soup; however, if you are big fans of these spices, feel free to add them at the end. We did not add them to the list of Spices/Herb Ingredients as we did not add them in our final kitchen test.
- Cayenne Pepper: We recommend adding the cayenne pepper at the end in order to get a good base flavor.
- Sautéing the Veggies: You can take the time to sauté the veggies and mushrooms if you wish. We tried this recipe both with and without sautéing the vegetables and mushrooms and noticed only a tiny bit of discernable flavor difference, so we elected to throw everything into the pot to make it easier.
- Baby Spinach/Kale: Spinach/Kale is a natural spice neutralizer, so we highly recommend adding at the very end to avoid mellowing out the spices too much.
*Mushrooms: We used white button mushrooms, cremini mushrooms, and Baby Bella mushrooms. All work equally well. Feel free to use your favorite mushrooms. If you are not a mushroom fan, you can leave them out and add some extra potatoes. Additionally, we purchased whole mushrooms, then sliced them in half to add a meatier texture. You can also leave them whole or used sliced mushrooms.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes and tomato paste) without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Beans: You can use your favorite bean in this dish. We used chickpeas and really enjoyed them in this soup.
*Potatoes: We used red skinned potatoes. Please feel free to use your favorite potato of choice.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes: 4 to 5 servings (makes approximately 10 cups)
*Storage: Refrigerate for up to 4 to 5 days
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