Moroccan Chickpea Pot Roast (Printable Version)
Beef simmered with chickpeas, warm spices, carrots, and apricots. Hearty, aromatic, and perfect for gatherings.
# Ingredients:
→ Main Ingredients
01 -
1.8 kilograms beef chuck roast
02 -
1 teaspoon kosher salt
03 -
0.5 teaspoon coarse ground black pepper
04 -
3 tablespoons vegetable oil
05 -
3 garlic cloves, minced
06 -
1 yellow onion, diced
07 -
2 cans chickpeas, drained
08 -
450 grams carrots, peeled and diced
09 -
720 millilitres beef broth
10 -
2 teaspoons ground ginger
11 -
1 tablespoon ground cumin
12 -
2 teaspoons ground coriander
13 -
2 teaspoons salt
14 -
0.25 teaspoon ground black pepper
15 -
0.5 teaspoon ground cinnamon
16 -
35 grams dried Turkish apricots, chopped
# Steps:
01 -
Preheat the oven to 163°C.
02 -
Season the beef chuck roast with kosher salt and black pepper. In a large Dutch oven, heat vegetable oil over medium-high heat and sear the roast on both sides until well-browned, 6 to 8 minutes per side.
03 -
Remove the beef from the pot. Add diced onion and cook until translucent and lightly browned, about 3 to 4 minutes.
04 -
Stir in minced garlic, diced carrots, drained chickpeas, ground ginger, ground cumin, ground coriander, salt, remaining black pepper, ground cinnamon, beef broth, and chopped dried apricots. Mix thoroughly.
05 -
Return the seared beef to the pot, ensuring it nests among the vegetables and broth. Cover the Dutch oven with a tight-fitting lid.
06 -
Transfer the pot to the preheated oven and braise for 3 hours, until the beef is tender and flavors are well developed.
07 -
Remove from the oven and allow to rest briefly before serving, spooning chickpeas and vegetables over thick slices of beef.
# Notes:
01 -
For optimal tenderness, slice the roast against the grain after resting.