Moroccan Pot Roast

Name: Moroccan Pot Roast
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, cubed; 2 tablespoons honey; 2 tablespoons minced fresh mint; Hot cooked couscous or flatbreads, optional

"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 something you'd eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York..."

INGREDIENTS

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2 tablespoons olive oil

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3 small onions, chopped

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3 tablespoons paprika

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1 tablespoon plus 1/2 teaspoon garam masala, divided

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1-1/4 teaspoons salt, divided

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1/4 teaspoon cayenne pepper

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2 tablespoons tomato paste

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1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

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1 can (14-1/2 ounces) beef broth

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1/4 teaspoon pepper

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1 boneless beef chuck roast (3 pounds)

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4 medium carrots, cut diagonally into 3/4-inch pieces

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1 small eggplant, cubed

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2 tablespoons honey

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2 tablespoons minced fresh mint

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Hot cooked couscous or flatbreads, optional

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