BEEF AND CHICKPEA SOUP WITH BULGUR

Serves: 8

1 tbsp (15 mL) oil

1 lb (0.5 kg) lean ground beef

1 1/2 cups (375 mL) chopped onions

2 cloves garlic, finely chopped

1 tsp (5 mL) ground cumin 1 tsp (5 mL) garam masala 1/2 tsp (2.5 mL) ground ginger

1/2 tsp (2.5 mL) turmeric 1/4 tsp (1 mL) cayenne pepper

1/4 tsp (1 mL) salt

6 cups (1.5 L) canned beef broth

1 can (14 oz/398 mL) diced tomatoes

1 cup (250 mL) diced carrots

1 can (19 oz/540 mL) chickpeas, rinsed and drained 3/4 cup (180 mL) medium bulgur

2 tbsp (30 mL) chopped fresh parsley

1. Heat oil in a Dutch oven over medium heat. Add beef and cook, stirring to break up beef, until browned, about 7-10 minutes. Drain off excess fat.

2. Add onions and garlic; sauté until softened, about 5 minutes. Add next 6 ingredients (cumin through salt). Cook, stirring, for 1 minute. 3. Stir in broth, tomatoes and carrots. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes. 4. May be prepared to this point and refrigerated for up to 24 hours. Reheat soup before proceeding. Stir in chickpeas and bulgur. 5. Simmer, covered, stirring occasionally, for 10 minutes or until bulgur is tender. Stir in parsley. Serve immediately.

Note: Bulgur, also called bulgur wheat, is available in fine, medium and coarse grinds. Look for bulgur in natural food stores, Middle Eastern and Italian grocery stores, and the bulk foods section of large grocery stores.