Moroccan Chickpea Pot Roast Recipe

Introduction

This Moroccan Chickpea Pot Roast is a hearty and flavorful dish that combines tender beef with aromatic spices and sweet dried apricots. Perfect for a comforting family meal, it brings vibrant North African flavors to your table with minimal fuss.

Ingredients

• 4 pounds beef chuck roast
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarse ground black pepper
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 yellow onion, diced
• 2 cans chickpeas, drained
• 1 pound carrots, peeled and diced
• 3 cups beef broth
• 2 teaspoons ground ginger
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 cup dried Turkish apricots, chopped

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit.
2. Step 2: Season the beef chuck roast with 1 teaspoon Kosher salt and 1/2 teaspoon coarse black pepper.
3. Step 3: Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef and sear it well for 6 to 8 minutes on each side until nicely browned.
4. Step 4: Remove the beef from the pot and set aside. Add the diced onion to the pot and sauté until translucent and lightly browned, about 3 to 4 minutes.
5. Step 5: Stir in the minced garlic, diced carrots, drained chickpeas, ground ginger, cumin, coriander, 2 teaspoons salt, 1/4 teaspoon black pepper, cinnamon, beef broth, and chopped dried apricots. Mix everything well to combine the flavors.
6. Step 6: Return the seared beef to the Dutch oven, cover it with a lid, and place it in the preheated oven.
7. Step 7: Cook for 3 hours, or until the beef is tender and the flavors have melded beautifully.

Tips & Variations

• For an even deeper flavor, marinate the beef with the spices overnight before cooking.
• Substitute dried apricots with dried figs or dates for a different sweet note.
• Add a handful of chopped fresh cilantro or parsley just before serving for brightness.
• If you prefer a thicker sauce, uncover the pot during the last 30 minutes of cooking to reduce liquid.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of an oven?

Yes, you can transfer the seared beef and all ingredients to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender.

What can I serve with this Moroccan Chickpea Pot Roast?

This dish pairs wonderfully with couscous, rice, or crusty bread to soak up the flavorful sauce.

Moroccan Chickpea Pot Roast Recipe

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★★★★★

4.8 from 104 reviews

This Moroccan Chickpea Pot Roast is a hearty and flavorful dish featuring a tender beef chuck roast slow-cooked with chickpeas, aromatic spices, carrots, and sweet dried apricots. The combination of warm spices like cumin, coriander, and cinnamon with the richness of beef broth makes this comforting pot roast a perfect cozy meal.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 4 pounds beef chuck roast
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 3 tablespoons vegetable oil

Vegetables and Aromatics

• 3 garlic cloves, minced
• 1 yellow onion, diced
• 1 pound carrots, peeled and diced

Legumes and Liquids

• 2 cans chickpeas, drained
• 3 cups beef broth

Spices and Extras

• 2 teaspoons ground ginger
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 cup dried Turkish apricots, chopped

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the beef and vegetables.
2. Season and Sear Beef: Season the beef chuck roast evenly with 1 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper. Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on both sides until a deep brown crust forms, about 6-8 minutes per side, to develop rich flavor.
3. Sauté Onions: Remove the seared beef from the pot and set aside. Add the diced onion to the Dutch oven and sauté until translucent and lightly browned, approximately 3 to 4 minutes. This step enhances the sweetness and depth of the dish.
4. Add Garlic and Vegetables: Stir in the minced garlic, diced carrots, drained chickpeas, and all remaining spices: 2 teaspoons ground ginger, 1 tablespoon ground cumin, 2 teaspoons ground coriander, 2 teaspoons salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon ground cinnamon. Add the chopped dried apricots to provide a subtle sweetness, then pour in the 3 cups of beef broth and stir thoroughly to combine all flavors.
5. Combine and Cook: Return the browned beef roast to the Dutch oven, nestling it into the chickpea and vegetable mixture. Cover the pot with a lid and transfer to the preheated oven. Cook slowly for 3 hours to allow the beef to become tender and the flavors to meld beautifully.

Notes

• Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid for best cooking results and moisture retention.
• For an even deeper flavor, let the pot roast rest covered for 15 minutes after cooking before serving.
• Dried Turkish apricots can be substituted with other dried apricots or dried peaches.
• You can prepare this dish a day ahead, as the flavors improve after resting overnight in the refrigerator.
• Serve with couscous, rice, or crusty bread to soak up the delicious sauce.

Keywords: Moroccan chickpea pot roast, Moroccan beef pot roast, slow cooked beef with chickpeas, spiced beef pot roast, Moroccan stew