Ingredients:

• 3 tablespoons olive oil
• 2 medium onions, chopped
• 3 tablespoons paprika
• 1 tablespoon plus 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 2 cans (30 ounces) chickpeas, rinsed
• 1 can (14-1/2 ounces) beef broth
• 1/4 teaspoon pepper
• 3 lbs Bottom Round Roast (optionally seared before cooking)
• 4-5 carrots, cut diagonally into 3/4-inch pieces
• 1 small eggplant, cubed
• 2 tablespoons honey
• 2 tablespoons minced fresh mint
• Cooked Couscous

Instructions:

1. In a large skillet, heat oil over medium heat. Sauté onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes.
2. Stir in tomato paste; cook and stir 1 minute longer. Stir in garbanzo beans and broth and transfer to a slow cooker.
3. Mix pepper and remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Cook, covered, for about 6-7 hours.
4. Add carrots and eggplant to roast about 1-2 hours before meat is fully tender, then cook, covered, until total cook time is about 7-9 hours.
5. Remove roast from slow cooker and break into pieces. Remove vegetables with a slotted spoon, skim fat from cooking juices. Stir in honey.
6. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. Serve with couscous.