BEEF AND CHICK­PEA SOUP WITH BUL­GUR

Simcoe Reformer - Times-Reformer - - LIFE -

1 tbsp (15 mL) oil 1 lb (0.5 kg) lean ground beef 11/2 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 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. Add onions and gar­lic; sauté un­til soft­ened, about 5 min­utes. Add next 6 in­gre­di­ents (cumin through salt). Cook, stir­ring, for 1 minute. Stir in broth, toma­toes and car­rots. Bring to a boil. Re­duce heat and sim­mer, cov­ered, stir­ring oc­ca­sion­ally, for 30 min­utes. May be pre­pared to this point and re­frig­er­ated for up to 24 hours. Re­heat soup be­fore pro­ceed­ing. Stir in chick­peas and bul­gur. Sim­mer, cov­ered, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til bul­gur is ten­der. Stir in pars­ley. Serve im­me­di­ately. Serves 8.

Cook’s 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.

Beef and chick­pea soup with bul­gur.

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