Best 5 Moroccan Chickpea Pot Roast Recipes
Dive into the world of flavors with our tantalizing guide to the Moroccan Chickpea Pot Roast, a delectable culinary journey that embodies the essence of North African cuisine. Discover the intricate dance of spices, the tender embrace of chickpeas, and the richness of slow-cooked beef, seamlessly intertwined to create a symphony of flavors. Embark on a culinary adventure as we unravel the secrets of this beloved dish, transforming your kitchen into a vibrant tapestry of Moroccan aromas. Prepare to indulge your senses with every bite as you uncover the magic of Moroccan Chickpea Pot Roast.
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MOROCCAN SPICED ROAST CHICKPEAS
Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
MOROCCAN POT ROAST
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.
MOROCCAN CHICKPEA POT ROAST
Easy Moroccan Chickpea Pot Roast is full of exotic flavor! A delicious tender beef roast braised with warm spices, chickpeas, carrots, and Turkish apricots.
Provided by Sabrina Snyder
Categories Dinner
Time 3h40m
Number Of Ingredients 16
Steps:
- 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 Facts : Calories 496 kcal, Carbohydrate 8 g, Protein 46 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 156 mg, Sodium 1432 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MOROCCAN CHICKPEA STEW
This spicy stew was the main dish at our family's Christmas Eve dinner. The guests, including three vegetarians, were thrilled with the abundance of squash, potatoes, tomatoes and onion. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 1 minute longer. , Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. , Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.
Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
MOROCCAN SPICED ROAST CHICKPEAS
© 2014 Turner Broadcasting System, Inc. All rights reserved. Satisfy your need for crunchy, savory snacks in only 100 nutrient-packed calories with these tasty Moroccan spiced chickpeas. Make extra spice mix, as it can double as a rub for ribs, chicken or roasted vegetables.
Provided by Turner Broadcasting
Categories Beans
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
- While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
Nutrition Facts : Calories 23.5, Fat 2.3, SaturatedFat 0.3, Sodium 97.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.1
Tips:
- For a more flavorful dish, use homemade chicken or vegetable broth instead of water.
- Add a tablespoon of harissa paste to the pot for a spicy kick.
- If you don't have a Dutch oven, you can use a large pot with a lid.
- Serve the pot roast over couscous, rice, or quinoa.
- Garnish with fresh cilantro or parsley before serving.
Conclusion:
With its tender chickpeas, flavorful broth, and succulent chicken, this Moroccan chickpea pot roast is a hearty and delicious meal that is sure to please the whole family. The dish is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give this Moroccan chickpea pot roast a try.
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