Clay Pot North African Pot Roast

• 1 cup dried garbanzo beans, soaked overnight in water to cover & drained
• 1 medium onion, chopped
• 5 garlic cloves, chopped
• 1/2 cup golden raisin
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon mace
• 1/2 teaspoon turmeric
• 2 lbs chuck roast or 2 lbs beef brisket
• 2 sweet potatoes or 2 yams, peeled and cut into 3/4-inch slices
• 3 large eggs
• 3 -4 cups chicken broth or 3 -4 cups water
• salt and black pepper

1. Combine the chickpeas, onion, garlic, raisins, pepper, cinnamon, mace, and turmeric in a pre-soaked 4-quart clay pot.
2. Place the meat on the chickpea mixture.
3. Arrange the sweet potatoes and whole eggs around the meat.
4. Add enough broth or water so the meat and eggs are nearly covered.
5. Cover the pot and place in a cold oven.
6. Set the oven temperature to 300 degrees F.
7. Cook for about 4 hours, until the meat is tender, adding liquid as needed so the eggs are always at least partly submerged.
8. To serve, peel and quarter the eggs. Make a bed of chickpeas and yams on each plate and top with slices of beef and pieces of eggs.

garbanzo beans, onion, garlic, golden raisin, black pepper, cinnamon, mace, turmeric, chuck roast, sweet potatoes, eggs, chicken broth, salt

Taken from www.food.com/recipe/clay-pot-north-african-pot-roast-285257 (may not work)