1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained
1 can (14 1/2 beef broth
1/4 tsp pepper
1 boneless beef chuck roast
4 med carrots, sliced
1 sm eggplant, cubed
2 tbsp honey
2 tbsp minced fresh mint
hot cooked conscous
Directions
In a large skillet, heat oil over medium heat, saute the onions with paprika, 1 tbsp garam masala, 1/2 tsp salt and cayenne until tender 4-5 mins. Stir in tomato paste, cook and stir 1 min. Stir in chickpeas and broth; transfer to slow cooker.
Mix pepper and the remaining 1/2 tsp garam masala and 3/4 tsp salt, rub over roast beef. Place in slow cooker. Add carrots and eggplant. Cook, covered, until the meat and vegetables are tender 7-9 hours.
Remove roast from slow cooker, pull roast into pieces; remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. Serve with Couscous.
“Note: Affiliate links may be used in this post. I may receive a small commission at no extra cost to you if you make a purchase through my affiliate link. Read my full disclosure policy here.”
to print recipe:
Copy the URL of the page you wish to print from your browser’s address bar (right-click on the URL, then click Copy and then
Comments