Moroccan Chickpea Pot Roast Recipe

Moroccan Chickpea Pot Roast Recipe

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



  • 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


  1. Preheat oven to 325 degrees F.

  2. Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.

  3. Cook for 6 to 8 minutes on each side until seared well.

  4. Remove the beef from the pot and add in the onions.

  5. Sauté until translucent and lightly browned, about 3 to 4 minutes.

  6. Add in the garlic, carrots, chickpeas, remaining seasonings, beef broth, and dried apricots and stir well.

  7. 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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