Marinade beef cubes in paprika, cumin, cinnamon, turmeric, dried chilli and a drop of olive Oil until you are ready to cook (about 15 minutes).
Place the tomatoes, peppers and apples on a baking tray with a drizzle of olive oil and roast in the oven until the skins are black and blistering, and the flesh is tender (20-30 minutes).
Fry the onion in a drop of olive oil, with a sprinkle of salt to prevent it from burning.
Add the beef, a little at a time - to prevent liquid from forming, and fry until browned.
De-skin the roasted peppers, tomatoes and apples, being careful because they are hot!
Chop the flesh and add it to the pot.
Add about half a cup of water to the ingredients in the pot to form a soup-like consistency.
Bring to the boil.
Marinade 1 tin of chickpeas in the roasted chickpeas ingredients and put into the oven to roast until crisp (about 30 minutes - be careful not to burn).
Add the other tin of chickpeas to the soup, along with the cup of fresh mint.
Add salt, pepper and xylitol to taste.
You may want to add some more spices to enhance the flavour.
Simmer for about 20 minutes (or until the chickpeas are cooked and the flavours of the soup have enhanced and amalgamated).
Top the soup with the roasted chickpeas.
And enjoy all the comforting, wintery flavours.
For more of Leaine's Kitchen
recipes click here...