My husband loves meat and I love veggies, so we're both happy with this spicy twist on beefy pot roast. With garbanzo beans, eggplant, honey and mint, it's like something you'd eat at a Marrakesh bazaar. —Catherine Dempsey, Clifton Park, New York
Ingredient:
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) garbanzo beans or chickpeas, 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
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