1. In large skillet, heat oil over medium-high heat. Add beef; cook and stir 5 minutes or until beef is browned. Transfer beef to 3- to 4-quart slow cooker.
2. Stir in chickpeas, broth, garlic, kale, potato, onion, raisins, harissa and ½ cup water. Cover and cook on high 4 hours or low 8 hours or until beef and potatoes are tender. Makes about 8 cups.
3. Serve stew sprinkled with olives.
- 10 g Total Fat
- 3 g Saturated Fat
- 68 mg Cholesterol
- 462 mg Sodium
- 30 g Carbohydrates
- 5 g Fiber
- 12 g Sugars
- 0 g Added Sugars
- 29 g Protein
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Nutritional Information
- 10 g Total Fat
- 3 g Saturated Fat
- 68 mg Cholesterol
- 462 mg Sodium
- 30 g Carbohydrates
- 5 g Fiber
- 12 g Sugars
- 0 g Added Sugars
- 29 g Protein
Directions
1. In large skillet, heat oil over medium-high heat. Add beef; cook and stir 5 minutes or until beef is browned. Transfer beef to 3- to 4-quart slow cooker.
2. Stir in chickpeas, broth, garlic, kale, potato, onion, raisins, harissa and ½ cup water. Cover and cook on high 4 hours or low 8 hours or until beef and potatoes are tender. Makes about 8 cups.
3. Serve stew sprinkled with olives.