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.
Preheat oven to 325 degrees F.
Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
Cook for 6 to 8 minutes on each side until seared well.
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.
- 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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