Ingredients
2 tablespoons olive oil3 small onions, chopped3 tablespoons paprika1 tablespoon plus 1/2 teaspoon garam masala, divided 1-1/4 teaspoons salt, divided 1/4 teaspoon cayenne pepper2 tablespoons tomato paste1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) beef broth1/4 teaspoon pepper1 boneless beef chuck roast (3 pounds) 4 medium carrots, cut diagonally into 3/4-inch pieces1 small eggplant, cubed2 tablespoons honey2 tablespoons minced fresh mintOptional: Hot cooked couscous or flatbreads
Preparation
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 garbanzo beans and broth; transfer to a 5- or 6-qt. slow cooker.
Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours.
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.
