Friday, May 13, 2005

Beef and Bulgur Soup with Chickpeas

Beef and Bulgur Soup with Chickpeas (Adapted from Midwest Living)

2 tablespoons olive oil, divided
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon fresh grated ginger
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
16 ounces lean beef stew meat, cut into 1" cubes
1 1/2 cups chopped onion
5 1/4 cups beef broth
14.5 ounce can stewed tomatoes, undrained and cut up
15 ounce can chickpeas, rinsed and drained
1 cup bulgur
1 cup thinly sliced
3 tablespoons chopped fresh parsley

In a large Dutch oven, heat 1 tablespoon oil over medium. Stir in cumin seeds - cook, stirring for 10 seconds. Add garlic, salt, garam masala, ginger, turmeric and cayenne pepper - cook, stirring, until lightly toasted, about for 15 to 20 seconds

Add half of the meat and half of the onion to the spices in the pot - cook and stir until browned. Scoop out the meat mixture with a slotted spoon - add remaining tablespoon of oil and remaining meat and onion. Cook until the beef browns - return the cooked meat and onions back into the pot. Stir in beef broth and tomatoes - bring to boil, reduce heat and simmer, covered, for 45 minutes, stirring occasionally.

Stir in the beans, bulgur and carrots - return to a boil, reduce heat and simmer, covered, until the bulgur is tender, about 20 to 25 minutes more. Stir in parsley right before serving.

Makes about 6 servings.

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