Moroccan Chickpea Pot Roast
The Moroccan Chickpea Pot Roast combines a tender beef chuck roast with chickpeas, carrots, and dried apricots in a spiced broth featuring ground ginger, cumin, coriander, and cinnamon. Slow-roasted for three hours, the beef develops a deep, flavorful crust while soaking up the aromatic Moroccan spices and sweetness from apricots. The chickpeas and carrots add body and texture, complementing the rich meat. This dish delivers a hearty, layered profile ideal for a comforting meal when you want to enjoy slow-cooked flavors in one pot.
Ingredients
- 4 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 3 tablespoons vegetable oil
- 3 garlic minced, cloves
- 1 yellow onion , diced
- 2 cans chickpeas , drained
- 1 pound carrot peeled and diced
- 3 cups beef broth
- 2 teaspoons ground ginger
- 1 tablespoon cumin ground
- 2 teaspoon ground coriander
- 2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon ground cinnamon
- 1/4 cup dried apricots chopped, Turkish
Instructions
- Preheat oven to 325 degrees.
- Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
- Cook on both sides until seared well, 6-8 minutes on each side.
- Remove the beef from the pot and add in the onions.
- Sauté until translucent and lightly browned, about 3 to 4 minutes.
- Add in the garlic, carrots, chickpeas, remaining seasonings, beef broth, and dried apricots and stir well.
- Add the beef back to the pot, cover and cook in the oven for 3 hours.
Nutrition Information
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 496
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 46g | 92% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 156mg | 52% |
| Sodium | 1432mg | 60% |
| Potassium | 1028mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9511IU | 190% |
| Vitamin C | 5mg | 6% |
| Calcium | 75mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.