Last updated on May 9th, 2018 at 11:39 am

A delectable recipe for Moroccan Beef and Chickpea Soup – it is low GI and full of delicious tangy and spicy flavours.

500g Beef Steak Cubes
3 Teaspoons Paprika
3 Teaspoons Cumin
3 Teaspoons Cinnamon
3 Teaspoons Turmeric
2 Teaspoons Dried Chilli (or 1 if you prefer less of a kick)
8 Large Tomatoes, Sliced in Half
2 Large Red Peppers, Deseeded and Quartered
2 Granny Smith Apples, Sliced in Half, Pips Removed
1 Large Onion, Diced
1 Tin Chickpeas (in Brine), Drained
1 Cup Fresh Mint, Roughly Torn
Olive Oil
Salt and Pepper
1-2 Teaspoons Xylitol

Roasted Chickpeas:
1 Tin Chickpeas (in Brine), Drained
1 Teaspoon Paprika
1 Teaspoon Cumin
1 Teaspoon Cinnamon
1 Teaspoon Turmeric
Salt and Pepper
1-2 Teaspoons Olive Oil

How to
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

Recipe kindly provided by Leaine’s Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs.

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