Moroccan-Spiced Roast with Chickpeas and Herbs

Name: Moroccan-Spiced Roast with Chickpeas and Herbs
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 2 cans (15 ounces/430 g each) chickpeas, drained and rinsed; ¼ cup (10 g) roughly chopped, loosely packed fresh cilantro (both leaves and tender stems); 1 cinnamon stick; 3 to 4 cups (720 to 960 ml) beef stock; ¼ cup (13 g) roughly chopped fresh mint leaves; Pearled couscous, for serving; 3½ to 4 teaspoons kosher salt and freshly ground black pepper; 1 chuck roast (3½ to 4 pounds/1.6 to 1.8 kg); 2 tablespoons grapeseed or canola oil; 2 large carrots, diced; 1 large yellow onion, roughly chopped; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 3 cloves garlic, finely chopped; 2 tablespoons harissa paste (I like the Belazu brand.)

Preparation info

Serves
6

Difficulty
Complex
Ready in
3 hr 30

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

This pot roast (yes, pot roast) relies on warming Middle Eastern spices such as cumin, turmeric, and cinnamon that are toasted for depth of flavor. This hearty dish is best eaten at the end of a very cold day with lots of friends sitting around the table, elbows bumping as you all reach for seconds.

Ingredients

1 chuck roast (3½ to 4 pounds/1.6 to 1.8 kg)
3½ to 4 teaspoons

Africa
Morocco
Stew
Main course
Mediterranean
Spicy

Method

Preheat the oven to 325°F (165°C). Season the meat well with salt and pepper. Allow the meat to come to room temperature.

Heat a large Dutch oven with a lid over medium-high heat. Add the oil, and when it shimmers, add the roast fat side down and let it brown. Continue browning