Beef and Bulgur Soup with Chickpeas

2 Tbsp. Olive Oil
1 tsp Cumin Seed
1 tsp Salt
1 tsp Garam Marsala
1/2 tsp Ground Ginger
2 Cloves Garlic (minced)
1/2 tsp Ground Tumeric
1/4-1/2 tsp Cayenne Pepper
1 lb Beef Stew Meat (cut into 1-inch pieces)
3 Medium Onions (chopped)
3-14oz Cans Low Sodium Beef Broth
1-14.5oz Can No Salt Added Stewed Tomatoes (undrained and cut-up)
1-15oz Can Garbanzo Beans (chickpeas-rinsed and drained)
1 cup Bulgar, Cracked Wheat, or Quick Cooking Barley
2 Medium Carrots (thinly sliced)
3 Tbsp Snipped Fresh Parsley

In a 5-6 quart Dutch oven heat oil over medium heat. Add cumin seeds; cook and stir for 10 seconds. Add salt, garam marsala, ginger, garlic, tumeric, and cayenne pepper; cook and stir for 15 seconds (watch closely to avoid burning). Add half of the meat and half on the onions; cook and stir until meat in browned. Remove from Dutch oven. Repeat with remaining meat and onions, adding more oil if needed. Return all the meat and onions to Dutch oven. Stir in broth and undrained tomatoes. bring to a boil; reduce heat. Simmer, covered, for 45 minutes, stirring occasionally. Stir in beans, bulgar and carrots. Return to a boil; reduce heat. Simmer covered for 20-25 minutes more until meat, vegetables and bulgar are tender, stirring occasionally. Before serving, stir in parsley. Makes 8 servings.