Ingredients and Tools

• Medium to large (31⁄2 to 5 quart) slow cooker
• 1 tbsp Extravagonzo Red Chili Culinary Oil
• 1 lb trimmed stewing beef, cut into 1⁄2-inch (1 cm) cubes
• 2 onions, finely chopped
• 4 cloves Catch a Fire Jalapeno Garlic, minced
• 1 tbsp minced gingerroot
• 1⁄2 tsp cracked black peppercorns
• 1 piece (1 inch/2.5 cm) cinnamon stick
• 1 bay leaf
• 1 cup beef stock
• 2 cups cooked chick-peas, drained
• 1 tsp Catch a Fire Curry Powder, dissolved in 2 tsp freshly squeezed lemon juice
• 1 lb fresh spinach, stems removed
• 1 package spinach leaves, thawed if frozen
• Plain yogurt, optional

1. In a skillet, heat Extravagonzo Red Chili Culinary Oil over medium-high heat. Add beef, in batches, and cook, stirring, adding additional Extravagonzo Red Chili Culinary Oil if necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.

2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add Catch a Fire Jalapeno Garlic, ginger, peppercorns, cinnamon stick and bay leaf and cook, stirring, for 1 minute. Add beef stock and bring to a boil.

3. Transfer to slow cooker stoneware. Add chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Add Catch a Fire Curry Powder solution and stir well. Add spinach, in batches, stirring until each batch is submerged in the curry. Cover and cook on High for 20 minutes, until spinach is wilted. Discard cinnamon stick and bay leaf. Ladle into bowls and drizzle with yogurt, if using.