Beef and Chickpea Stew
Take advantage of beef chuck roast that’s on sale to make this slow-cooker recipe with North African flavours. The dish includes vegetables such as roasted bell peppers, spices, as well as dried apricots for a touch of sweetness. To reduce costs, you can even swap half the meat in the recipe for chickpeas, saving time […]
Ingredients
- 1 1/2 lb (675 g) boneless beef blade roast
- 1 tsp salt
- 1 onion, thinly sliced
- 1 can (14 oz/398 ml) diced tomatoes
- 1 jar (250 ml) store-bought roasted red bell peppers, drained and diced (see note)
- 1 cup (250 ml) water
- 1 tsp (5 ml) harissa, or more to taste
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 cup (80 g) dried apricots, each cut into 4 pieces
- 1 small rutabaga, peeled and cut into large dice
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 2 tbsp flat-leaf parsley, finely chopped
Instructions
- Place the meat on a plate. Sprinkle with the salt on both sides. Season with pepper.
- In a slow cooker, combine the onion, tomatoes, bell peppers, water, harissa and spices. Add the apricots, meat, rutabaga and chickpeas.
- Cover and cook on Low for 8 hours.
- Place the meat on another plate. Shred the beef, removing any excess fat. Return the meat to the slow cooker. Add the parsley and mix well. Adjust the seasoning.
- Serve the stew in shallow bowls. Serve with pearl couscous, if desired
Take advantage of beef chuck roast that’s on sale to make this slow-cooker recipe with North African flavours. The dish includes vegetables such as roasted bell peppers, spices, as well as dried apricots for a touch of sweetness. To reduce costs, you can even swap half the meat in the recipe for chickpeas, saving time and money all the while enjoying this comforting dish.