Directions

1. Heat oil in a skillet and sauté onion, garlic, peppers and carrot until lightly brown.
2. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes.
3. Add spices and then transfer to slow cooker.
4. Add chick peas to slow cooker and stir.
5. Place the roast on top of the vegetables, sprinkle the spice rub over the roast then cook on low for 5.5 hours. When finished, cooker should then switch to warm.
6. When ready to serve, remove roast, take off netting and slice.
7. Using a ladle or large spoon skim froth and extra juice from the top of and discard (approx. 1 cup). Serve with steamed couscous or rice.