Beef and Chickpea Stew | RICARDO

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