Name: Moroccan Chickpea Pot Roast Recipe
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Cuisine: Moroccan
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

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Introduction

This Moroccan Chickpea Pot Roast is a comforting and flavorful dish that combines tender beef with aromatic spices and hearty vegetables. Slow-cooked to perfection, it offers a delightful balance of savory and sweet notes, making it perfect for a cozy family dinner.

A white bowl is filled with a thick stew showing several layers: at the bottom are large, tender chunks of dark brown beef with a moist texture, scattered throughout are round, soft beige chickpeas, orange carrot pieces, round slices of light brown potatoes close to the top layer, and irregular chunks of orange sweet potato. The stew broth is thick and brown, coating all the ingredients, with some small green herbs sprinkled on top. A silver spoon with a carved handle rests inside the bowl on the right side. Above the bowl and slightly out of focus, there is a purple pot filled with more stew on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For an extra layer of flavor, marinate the beef with the spices and garlic for a few hours or overnight before cooking.
Add chopped potatoes or sweet potatoes along with the carrots for a heartier pot roast.
Use dried apricots or substitute with dried dates or raisins for a different sweetness profile.
Serve over couscous or rice to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, or microwave in short intervals. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A close-up view inside a white enamel pot with purple handles filled with a rich beef stew. The stew has several layers: on top, large chunks of dark brown tender beef with visible grain and some moisture reflecting light; surrounding the beef are soft-looking, orange pieces of carrot and golden brown, round potato halves, all coated in glossy, thick brown gravy. There are also pale beige chickpeas scattered among the vegetables. The inner sides of the pot show brown stains from the cooked sauce. The pot is placed on a white marbled texture surface with a turquoise cloth partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, you can substitute beef chuck with other slow-cooking cuts like brisket or arm roast. Choose cuts that become tender with slow cooking.

Is it possible to make this recipe in a slow cooker?

Absolutely! After searing the beef and sautéing the onions, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours or until the beef is tender.