Beef, bulghur and chickpea soup

Last Updated on October 30, 2024

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Here is a complete dish very rich in vitamins, and very light, here is the recipe to make a Soup with beef, bulghur and chickpeas. Recipe for 8 servings.

Ingredients: 8 servings – 4 SP / Serving 1 teaspoon garam masala (optional) 1 teaspoon fresh ginger, grated A little ground turmeric A little chili pepper 500 g beef tenderloin 2 small onions, chopped 1 l beef broth, defatted 2 tomatoeschopped coarsely 100 g chickpeas 100 g bulghur 2 carrots, sliced fresh parsley, 2 teaspoons olive oil 1 teaspoon cumin 2 cloves garlic, finely chopped Salt Preparation:

In a large saucepan, heat half the oil over medium heat, then add the cumin seeds and cook, stirring, for 10 seconds. Add the garlic,salt, garam masala, ginger, turmeric and chili and cook, still stirring, for15 seconds or until the mixture releases its aroma.
Add the beef, in batches, and brown them on all sides then remove the meat from the pan. Return the beef to the saucepan, then add the beef stock and tomatoes and bring to a boil. Then reduce the heat, cover and simmer, stirring occasionally, for 45 minutes.
Add the chickpeas, bulgur and carrots, then bring to a boil again. Reduce heat, coverand simmer, stirring occasionally, for25 minutes.
Just before serving, add the parsley and stir.