Name: Sweet and sour moroccan beef and chickpea soup
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 500 g beef cubed; 3 tsp paprika; 3 tsp cumin; 3 tsp cinnamon ground; 3 tsp turmeric ground; 2 tsp dried chilli flakes; 8 tomatoes halved; 2 red pepper quartered; 2 Granny Smith apples halved, cored; 1 onion large, diced; 1 chickpeas tinned, drained; 1 cup fresh mint torn; fresh chillies 573; salt and freshly ground black pepper; 1-2 tsp xylitol; 1 chickpeas tinned, drained; 1 tsp paprika; 1 tsp cumin; 1 tsp cinnamon ground; 1 tsp turmeric ground; salt and freshly ground black pepper; 1-2 tsp fresh chillies 573

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Ingredients (22)

500 g	beef — cubed
3 tsp	paprika
3 tsp	cumin
3 tsp	cinnamon — ground
3 tsp	turmeric — ground
2 tsp	dried chilli flakes
8	tomatoes — halved
2	red pepper — quartered
2	Granny Smith apples — halved, cored
1	onion — large, diced
1	chickpeas — tinned, drained
1 cup	fresh mint — torn
	fresh chillies — 573
	salt and freshly ground black pepper
1-2 tsp	xylitol

Roasted Chickpeas:

1	chickpeas — tinned, drained
1 tsp	paprika
1 tsp	cumin
1 tsp	cinnamon — ground
1 tsp	turmeric — ground
	salt and freshly ground black pepper
1-2 tsp	fresh chillies — 573

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Method:

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.

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