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.

Classic Pot Roast is one of those go-to Dinner Recipes that you know is going to be delicious and crowd pleasing every time. Spices and chickpeas take well-loved favorite and make it even better!

Moroccan Chickpea Pot Roast serving in bowl


No need to plan a trip around the world to enjoy exotic flavors! This North African pot roast is an international twist on classic comfort food that you can make from your own spice cabinet. The warm, fragrant spices and special Turkish apricots add a new and delicious flavor to a dish your family already loves.

Moroccan Chickpea Pot Roast is a simple dish with only one special ingredient, Turkish apricots. But don’t fret, they are easy to find and about the same prices as regular dried apricots. Turkish apricots are juicier, sweeter, and much better for baking and cooking than the apricots you get for snacking. You can swap them in a pinch, but expect a tarter flavor.

Moroccan Chickpea Pot Roast before cooking

Making a Moroccan Chickpea Pot Roast is great for using what spices you have on hand leftover from other “fancy” recipes. Have some leftover fennel or anise? How about some saffron threads, turmeric, or a clove of nutmeg? All of these traditional Moroccan spices will taste delicious in this North African inspired dish!

Finish Moroccan Chickpea Pot Roast in the oven instead of on the stove top. Preheat the oven to 350 degrees while you are browning the chuck roast and preparing the rest of the dish. Once you have returned the beef to the pan, stir to combine and bake covered for 2-3 hours, or until the beef is fork tender.

Moroccan Chickpea Pot Roast is delicious with all your favorite starchy sides, the kind that soak up sauce, like Mashed Potatoes, Brown Rice, or Quinoa. If want more veggies for your dinner, try Roasted Broccoli or Sautéed Green Beans. And don’t forget easy, Crusty Dinner Rolls for dunking in the warmly spiced, slightly sweet broth.


Moroccan Chickpea Pot Roast in pot, cooked but unshredded


  • Meat: Try this dish with a whole chicken pieces, beef stew meat (cut in 1 inch chunks) or a pork tenderloin. Each meat will have different cook times, so be sure to check the internal temperature according to the FDA Guidelines
  • Fresh Ginger: If you have fresh ginger on hand, definitely use it instead! To use fresh ginger, mince finely and use the equal amount to the ground ginger.
  • Dried Fruit: Other dried fruit you will find in Moroccan dishes include dried cherries and dried golden raisins. You can add a ¼ cup of either or make a mixture of dried fruit, totaling no more than ½ cup so it’s not too sweet.
  • Potatoes: Add up to 2 pounds chopped potatoes like Yukon gold potatoes or red potatoes. You can also add 1-2 small eggplants, peeled and cubed, to this dish about ½ way through cooking so they don’t get too mushy.
  • Spices: Some more spices found in Moroccan food are turmeric, paprika, garam masala, mint, saffron, fennel, anise, cloves, and mace. When using new spices, start with a ¼ teaspoon at a time and taste, taste, taste!
  • Toasted Spices: To bring even more flavor, toast your spices before adding to the dish. Either toast them in a dry skillet or toast them with the onions before adding the remaining ingredients.

Slow Cooker Moroccan Chickpea Pot Roast

  • Sear the seasoned beef roast in a large skillet with oil for about 3-4 minutes each side. Set aside.
  • Optional: sauté onions until translucent in the skillet. Add to the crockpot.
  • Place all the ingredients except beef in the slow cooker and stir to combine.
  • Add the chuck roast to the slow cooker and cover with lid.
  • Cook on high for 3-4 hours, or low 6-8 hours, until beef is fork tender.

Instant Pot Moroccan Chickpea Pot Roast

    • Season the chuck roast with salt and pepper and the oil to the Instant Pot. 
    • Turn the Instant Pot to the Sauté function and sear the beef roast on both sides, about 3-4 minutes per side.
    • Remove the beef and add the onions, sautéing until translucent.
    • Add the garlic and spices, then deglaze the pot with the beef broth.
    • Return the beef to the Instant Pot, close the lid and seal valve. Cook on High Pressure for 45 minutes.
    • Natural release pressure for 10 minutes, then quick release.
    • Stir in the chickpeas, carrots, and dried apricots. Cook on High Pressure for 10 minutes.
    • Release pressure naturally for 10 minutes then quick release. Carefully remove lid and serve.



  • Serve: Moroccan Chickpea Pot Roast can be at room temperature for up to 2 hours. You can keep it warm in a slow cooker for no more than 4 hours.
  • Store: Cool the beef and veggies completely before transferring to an airtight container and refrigerate Moroccan Pot Roast fro up to 4 days.
  • Freeze: Place cooled Moroccan Chickpea Pot Roast in a sealed container and freeze for up to 3 months. Thaw the pot roast in the refrigerator overnight and reheat in the oven at 350 degrees until hot.

Moroccan Chickpea Pot Roast shredded in pot

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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.
Yield 8 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 496kcal | Carbohydrates: 8g | Protein: 46g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 1432mg | Potassium: 1028mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9511IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 6mg
Keyword: Moroccan Chickpea Pot Roast

Moroccan Chickpea Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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