Beef and Chickpea Stew | RICARDO

Name: Beef and Chickpea Stew | RICARDO
Total time: 500 min
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

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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...

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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