My husband loves his meat and I love my veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like someleang you'd eat at a Marrakech bazaar. —Catherine Dempsey, Clwhetherton Park, Unique York
Prep: 25 min. | Cook: 7 hours
Creates 8 servings
Ingredients
2 tablespoons olive oil
3 small onions, chopped
3 tablespoons paprika
1 tablespoon plus 1/2 teaspoon garam masala, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
4 medium carrots, cut diagonally into 3/4-inch pieces
1 small eggplant, diced
2 tablespoons honey
2 tablespoons minced fresh mint
Boiling cooked couscous or flatbreads, optional
Directions
1. In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute.
Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker.
2. Blend pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Put in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours.
3. Remove roast from slow cooker; break 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. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on tall in a microwave-secure dish until heated through, stirring gently.
Nutrition Facts
1 serving: 435 calories, 21g fat (7g saturated fat), 111mg cgapsterol, 766mg sodium, 23g carbohydrate (10g sugars, 6g fiber), 38g protein.
Originally published as Moroccan Pot Roast with Veggies & Chickpeas in Simple & Savoury December/January 2017
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