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 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.
SPICY ROAST CHICKPEAS
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Provided by Good Food team
Categories Snack
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
Nutrition Facts : Calories 115 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
CRISPY ROASTED CHICKPEAS WITH MOROCCAN SPICES
This is a great mid-afternoon snack by itself or sprinkle them on a salad or add some nuts. I used garbanzo beans from my freezer I cooked earlier and tripled the recipe so I'd have extra on hand. Kalyn says garbanzo beans are one of the world's healthiest foods--one of the highest protein levels in plants and also a low-glycemic food. Roasted chickpeas are eaten in Turkey as a snack called Leblebi. This recipe came from Kalyn's Kitchen--the Moroccan Spice Mix is from Fine Cooking Magazine. Kalyn keeps Moroccan Spice Mix on hand to flavor veggies as well.
Provided by AmyZoe
Categories Lunch/Snacks
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or paper towel if they still look wet.
- While beans drain, make spice mix.
- When beans are well drained and dried, toss with olive oil, spice mix, and salt.
- Arrange in a single layer on a baking sheet.
- Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
- Serve warm or let cool.
Nutrition Facts : Calories 43.4, Fat 1.3, SaturatedFat 0.2, Sodium 123.1, Carbohydrate 6.8, Fiber 1.4, Protein 1.5
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