The combination of meat and fruit, and the addition of garbanzo beans and hard-boiled eggs make this a one-dish meal.

1	medium	onion, chopped
4-6	cloves	garlic, chopped
1/2	C	dried pitted apricots
1/4	C	golden raisins
1/2	tsp.	each ground ginger, cinnamon, nutmeg, and tumeric
		salt and pepper to taste
2	lbs.	beef round or chuck roast, trimmed of excess fat
6-8	eggs	in their shells
2	medium	potatoes, peeled and cut into 1-inch cubes
4	C	beef stock
1	15 oz. can	chickpeas, drained
		chopped scallion for garnish

Combine the onion, garlic, apricots, raisins, spices, salt, and pepper in the bottom of a large pot. Add the remaining ingredients except for the chickpeas, making sure the eggs are partially submerged. Cover tightly and bake in a preheated 300F oven 2-1/2 to 3 hours, until the meat is tender, adding more liquid if necessary to keep the eggs partially submerged. Add the chickpeas for the last 30 minutes of cooking. Transfer the eggs to a bowl and, when they are cool enough to handle, peel and cut into wedges. Slice the meat and place in large shallow soup bowls. Spoon the remaining ingredients over the meat along with some of the broth. Garnish with the eggs and scallions. Serves 6 to 8.