Categories: Slow Cooker

Ingredients

• 3 small onions, chopped
• 2 tbsp olive oil
• 3 tbsp paprika
• 1 tbsp plus 1/2 tsp garam masala, divided
• 1 1/4 tsp salt, divided
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 15 oz can chickpeas, rinsed and drained
• 14.5 oz can beef broth
• 1/4 tsp pepper
• 3 lb boneless beef chuck roast
• 4 medium carrots, cut diagonally into 3/4-inch pieces
• 1 small eggplant, cubes
• 2 tbsp honey
• 2 tbsp minced fresh mint
• Hot cooked couscous

Directions

1. Saute onions in oil with paprika, 1 tbsp garam masala, 1/2 tsp salt and cayenne and until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a slow cooker.

2. Mix pepper, 1/2 tsp garam masala and 3/4 tsp salt; rub on roast. Place in slow cooker with carrots and eggplant. Cook, covered, until tender 7-9 hours.

3. Remove roast from slow cooker; break into pieces. Remove vegetables; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker. Serve with mint, over couscous.

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