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Preparation time: 25 minutes
Cooking time: 7 hours
Serves: 8
If served as eight portions, provides 435 cals, 28g fat (of which 7g saturates), 10g sugar and 0.8g salt per portion.
Ingredients
- 2 tbsp olive oil
- 3 small onions, chopped
- 3 tbsp paprika
- 1 tbsp plus ½ tsp garam masala, divided
- 1¼ tsp salt, divided
- ¼ tsp cayenne pepper
- 2 tbsp tomato paste
- 425g (15oz) tinned garbanzo beans or chickpeas, rinsed and drained
- 410g (14½oz) tinned beef broth
- ¼ tsp pepper
- 1 boneless beef chuck roast (approximately 3lb/48oz)
- 4 medium carrots, cut diagonally into ¾ inch pieces
- 1 small eggplant, cubed
- 2 tbsp honey
- 2 tbsp minced fresh mint
- Hot cooked couscous or flatbreads (optional)
Method
1. In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tbsp garam masala, ½ tsp 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 quart slow cooker.
2. Mix pepper and the remaining ½ tsp garam masala and ¾ tsp salt; rub over roast. Place 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.
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