Moroccan Chickpea Pot Roast Recipe

Introduction

This Moroccan Chickpea Pot Roast is a flavorful and hearty dish that combines tender beef with aromatic spices and sweet dried apricots. Perfect for cozy dinners, it delivers rich, comforting flavors with minimal effort.

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 ground black pepper.
3. Step 3: Heat 3 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the roast and sear it well, about 6-8 minutes on each side, until 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 minced garlic, diced carrots, drained chickpeas, ground ginger, cumin, coriander, 2 teaspoons salt, 1/4 teaspoon black pepper, ground cinnamon, beef broth, and chopped dried apricots.
6. Step 6: Return the beef to the pot, cover it, and place it in the oven. Cook for 3 hours until the meat is tender and the flavors have melded.

Tips & Variations

• For extra depth, brown the vegetables before adding the spices to intensify their flavor.
• Substitute dried apricots with dried figs or raisins for a different sweet touch.
• Add a pinch of cayenne pepper for a bit of heat.
• If you prefer, you can use bone-in beef roast for more richness in the broth.

Storage

Store leftover pot roast and its broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.

What can I serve with Moroccan Chickpea Pot Roast?

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

Moroccan Chickpea Pot Roast Recipe

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★★★★★

4.6 from 103 reviews

This Moroccan Chickpea Pot Roast features a tender beef chuck roast slow-cooked with aromatic spices, hearty chickpeas, sweet apricots, and carrots. The dish melds warm flavors like cumin, coriander, and cinnamon with a rich broth to create a comforting and flavorful one-pot meal perfect for cozy dinners.

• Author: Anna
• 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
• 2 cans chickpeas, drained

Spices and Liquids

• 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. Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting.
2. Season and Sear the Beef: Generously season the 4-pound chuck roast with 1 teaspoon kosher salt and 1/2 teaspoon coarse black pepper. Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat, then sear the beef on both sides until well browned, about 6-8 minutes per side. This step locks in flavor and develops a rich crust.
3. Sauté Onions: Remove the seared beef from the Dutch oven and set aside. Add the diced yellow onion to the pot and cook until translucent and lightly browned, about 3 to 4 minutes, which will add a sweet and savory base flavor.
4. Add Garlic, Vegetables, and Spices: Stir in minced garlic, diced carrots, drained chickpeas, and all remaining seasonings — 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. Also pour in 3 cups of beef broth and add chopped dried Turkish apricots. Mix everything well to combine the aromatic ingredients.
5. Combine and Roast: Return the beef roast back to the Dutch oven, nestling it among the vegetables and broth. Cover the pot tightly with a lid and place it in the preheated oven. Cook for 3 hours, allowing the beef to become tender and the flavors to meld beautifully.

Notes

• For extra depth of flavor, consider browning the dried apricots slightly before adding them.
• You can substitute beef broth with vegetable broth for a lighter flavor, though it will be less robust.
• Leftovers keep well and taste even better the next day after the flavors have further developed.
• This recipe works well with a slow cooker if set on low for 6-8 hours, adjusting liquids accordingly.
• Serve with couscous, rice, or crusty bread to soak up the delicious sauce.

Keywords: Moroccan beef pot roast, chickpea pot roast, slow cooked beef, Moroccan spices, one pot meal, comfort food, beef chuck roast recipe