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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.

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
  • 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

Find it online: https://annakocht.com/moroccan-chickpea-pot-roast-recipe/