Pot Roast With Tomatoes And Chickpeas Recipes

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MOROCCAN CHICKPEA POT ROAST



Moroccan Chickpea Pot Roast image

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

4 pounds beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons vegetable oil
3 garlic cloves (, minced)
1 yellow onion (, diced)
2 cans chickpeas (, drained)
1 pound carrots (, peeled and diced)
3 cups beef broth
2 teaspoons ground ginger
1 tablespoon ground cumin
2 teaspoon ground coriander
2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 cup dried Turkish apricots (, chopped)

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

EASY POT ROAST WITH TOMATOES AND GARLIC



Easy Pot Roast with Tomatoes and Garlic image

Braised beef roast with tomatoes and garlic, just three ingredients for the best pot roast ever ~ in the Instant Pot, slow cooker or in the oven.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories     Main Course

Time 1h40m

Number Of Ingredients 6

1 (28-ounce) can whole tomatoes, with juices (I like San Marzano)
1 (3 to 3½ pound) boneless beef chuck roast
Kosher salt
Olive oil
1 head garlic, separated into cloves (do not peel)
Orzo, egg noodles or polenta for serving

Steps:

  • Put tomatoes in bowl and crush by hand, set aside. Swish can with about a ⅓ cup water and set aside for deglazing.
  • Dry pot roast with paper towels, and, if desired, tie with string to hold together while cooking. Set pressure cooker to sauté and heat a glug of olive oil. Season beef roast with kosher salt and brown on both sides. Remove roast to plate, and deglaze pot with the tomato juice and water. Turn off sauté setting.
  • Put beef roast back into pot, pour tomatoes over roast. Lift up roast to make sure tomatoes and liquid are evenly distributed, season with salt and pepper. Scatter garlic cloves around roast. Seal and set at high pressure for 60 minutes.
  • Let pressure cooker naturally release for 20 minutes, then manually release any remaining pressure. Remove pot roast to cutting board, slice or shred meat. Skim fat off tomato mixture and add beef back to pot. Serve beef and sauce over orzo, egg noodles or polenta with some garlic cloves, just press them right out of their papery skins.
  • Heat a little olive oil in a heavy bottomed pan large enough to hold the beef roast. Generously salt the roast all over. When oil is shimmering, brown roast on all sides. Remove to a plate. Swirl a little water in the empty tomato can and deglaze the pan, scraping up any brown bits. Pour into the bottom of the slow cooker and place roast on top, along with any accumulated juices.
  • Season the roast with some fresh, cracked black pepper. Crush the tomatoes by hand and pour the tomatoes over the roast, then scatter the garlic cloves around and on top of the roast. Cook on high for 6 to 8 hours until beef is tender. Mine took about 7 hours, depends on the size of your roast.
  • Skim as much fat as you can from the surface. If you tied your beef, remove to a cutting board and slice or shred the beef and return to the slow cooker. Otherwise, use a fork and spoon to shred the meat into large pieces in the pot. Serve beef and sauce over pasta or polenta, with some garlic cloves, just press them right out of their papery skins.
  • Preheat oven to 300º (If desired, brown the beef as directed above in the slow cooker instructions and after deglazing, return roast to pot and continue.)
  • Put tomatoes in bowl with juices and crush by hand. Put roast in an ovenproof 4- to 5-quart heavy pot or Dutch oven with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  • Skim as much fat as you can from surface. Cut roast into slices or shred and serve with sauce and garlic, over pasta or polenta.

Nutrition Facts : Carbohydrate 7 g, Protein 45 g, Fat 26 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 156 mg, Sodium 374 mg, Fiber 1 g, Sugar 3 g, Calories 438 kcal, UnsaturatedFat 15 g, ServingSize 1 serving

SLOW COOKER TANGY TOMATO POT ROAST



Slow Cooker Tangy Tomato Pot Roast image

An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.

Provided by Jennifer

Categories     Main Course

Time 8h15m

Number Of Ingredients 16

6 medium yellow-fleshed potatoes (peeled and halved)
6-8 carrots (peeled and halved if thick or left whole if thinner)
1 medium onion (peeled and thinly sliced)
1 Tbsp olive oil
Salt and freshly ground pepper
3 lb boneless beef roast (inside or outside round, blade or cross-rib works well)
2 cups tomato sauce (or passata)
1/4 cup brown sugar (packed)
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar
2-3 fresh thyme sprigs (or 1 tsp dried thyme leaves)
1 tsp salt
Freshly ground pepper
1 Tbsp cornstarch
1 Tbsp water
Fresh parsley (chopped)

Steps:

  • Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
  • On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
  • In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
  • Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
  • Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.

Nutrition Facts : Calories 477 kcal, Carbohydrate 33 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 761 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

CHANA MASALA (CHICKPEAS AND TOMATOES)



Chana Masala (Chickpeas and Tomatoes) image

Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.

Provided by Alison Bruce

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
¾ cup water, divided
1 tablespoon ground coriander
2 teaspoons paprika
1 ½ teaspoons ground ginger
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can diced tomatoes in juice
1 large bay leaf
1 (16 ounce) can coconut milk
salt to taste

Steps:

  • Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
  • Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g

POT ROAST WITH TOMATOES AND CHICKPEAS



Pot Roast With Tomatoes and Chickpeas image

Make and share this Pot Roast With Tomatoes and Chickpeas recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -3 1/2 lbs chuck roast (tied if boneless or not compact) or 3 -3 1/2 lbs round roast (tied if boneless or not compact)
1 tablespoon oil
kosher salt & freshly ground black pepper
1 (28 ounce) can whole tomatoes, with juice
1 (15 1/2 ounce) can chickpeas, drained
3 garlic cloves, minced
1 onion, diced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon orange zest (1/2 an orange)

Steps:

  • In an oven safe Dutch oven, heat oil, over medium high heat, and sear roast well on all sides.
  • Season with salt and pepper.
  • Combine remaining ingredients; pour into Dutch oven.
  • Cover and cook in oven until roast is fork tender, 3 to 3 1/2 hours.

Nutrition Facts : Calories 699.7, Fat 26.3, SaturatedFat 10, Cholesterol 224.5, Sodium 619.1, Carbohydrate 39.1, Fiber 8.6, Sugar 6.9, Protein 80

MOTHER'S POT ROAST



Mother's Pot Roast image

The best vegetable gravy you ever tasted--and the roast isn't bad either! We always had this meal with mounds of mashed potatoes. Great on a cold wintry evening!

Provided by J.Stewart

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 7h10m

Yield 5

Number Of Ingredients 6

2 ½ pounds tip round roast
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour

Steps:

  • Spray slow cooker with non-stick cooking spray. Season roast with salt and pepper. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
  • After 1 hour, reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
  • Pour drippings through strainer into medium-sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper; serve alongside roast.

Nutrition Facts : Calories 552 calories, Carbohydrate 10.2 g, Cholesterol 149.7 mg, Fat 36.6 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.3 g, Sodium 570.4 mg, Sugar 4.3 g

ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES



Roast Chicken Breasts With Chickpeas and Tomatoes image

This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.

Provided by Primordial

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dry crushed red pepper
1/2 cup plain yogurt or 1/2 cup Greek yogurt
4 bone-in chicken breast halves
1 (15 ounce) can chickpeas, drained
1 (12 ounce) container cherry tomatoes
1 cup chopped fresh cilantro or 1 cup parsley

Steps:

  • Preheat the oven to 450°F
  • Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
  • Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
  • Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
  • Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
  • When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.

ROAST SUMMER VEGETABLES & CHICKPEAS



Roast summer vegetables & chickpeas image

A summery tomato-based stew, packed with veg and perfect to make ahead

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 11

3 courgettes, thickly sliced
1 aubergine, cut into thick fingers
3 garlic cloves, chopped
2 red peppers, deseeded and chopped into chunks
2 large baking potatoes, peeled and cut into bite-size chunks
1 onion, chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g/14oz can chopped tomatoes
400g/14oz can chickpeas, rinsed and drained
small bunch coriander, roughly chopped

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
  • Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES



Chickpea Curry with Roasted Cauliflower and Tomatoes image

Categories     Soup/Stew     Tomato     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Cauliflower     Chickpea     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

Steps:

  • 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
  • 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
  • 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
  • 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

CHICKPEAS AND TOMATOES



Chickpeas and Tomatoes image

A sprinkling of fresh mint turns a simple side into a superstar.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 7

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
2 cloves garlic, chopped
Coarse salt and ground pepper
1 can (15 1/2 ounces) chickpeas
1 can (14 1/2 ounces) diced tomatoes, with juice
1/4 cup fresh mint, thinly sliced

Steps:

  • Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
  • Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.

Nutrition Facts : Calories 136 g, Fat 4 g, Protein 4 g

CHICKPEAS WITH TOMATOES & SPINACH



Chickpeas with tomatoes & spinach image

For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Provided by Roopa Gulati

Categories     Dinner, Side dish, Supper

Time 35m

Number Of Ingredients 13

1 tbsp vegetable oil
1 red onion, sliced
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chillies, thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes, chopped
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve

Steps:

  • Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  • Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  • Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

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