Moroccan Chickpea Pot Roast Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the beef and vegetables.
- 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.
- 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.
- 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.
- 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
