How To Make Moroccan Chickpea Pot Roast
This recipe is a Morrocan iteration of the classic American pot roast. Apart from beef, it also has chickpeas, carrots, apricots, and herbs & spices.
Preparation: 10 minutes
Cooking: 3 hours 30 minutes
Total: 3 hours 40 minutes
Serves:
Ingredients
- 4lbsbeef chuck roast
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 3tbspvegetable oil
- 3clovesgarlic,minced
- 1yellow onion,diced
- 2canschickpeas,drained
- 1lbcarrots,peeled and diced
- 3cupsbeef broth
- 2tspground ginger
- 1tbspground cumin
- 2tspground coriander
- 2tspsalt
- ¼tspground black pepper
- ½tspground cinnamon
- ¼cupdried Turkish apricots,chopped
Instructions
-
Preheat oven to 325 degrees F.
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Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
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Cook for 6 to 8 minutes on each side until seared well.
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Remove the beef from the pot and add in the onions.
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Sauté until translucent and lightly browned, about 3 to 4 minutes.
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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
- Calories: 547.62kcal
- Fat: 20.82g
- Saturated Fat: 5.48g
- Trans Fat: 0.60g
- Monounsaturated Fat: 10.53g
- Polyunsaturated Fat: 3.36g
- Carbohydrates: 34.16g
- Fiber: 9.25g
- Sugar: 8.60g
- Protein: 58.38g
- Cholesterol: 145.15mg
- Sodium: 1182.92mg
- Calcium: 120.83mg
- Potassium: 1464.48mg
- Iron: 8.35mg
- Vitamin A: 486.53µg
- Vitamin C: 5.60mg
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