Moroccan Pot Roast

With this recipe, I get to use the cumin seeds I found in Khan el-Khalili, the great marketplace in Cairo.

 I carried them home in this small plastic bag. Surprised they made it thru customs!!!

1 1/2 Tbsp. olive oil
1 tsp. sea salt
1/2 tsp. ground pepper
2 yellow onions, chopped
6 carrots, chopped
2 garlic cloves, smashed
2 Tbsp. ground paprika
2 tsp. ground cumin
2 tsp. ground cinnamon
1 (32 oz.) box beef broth
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Preheat oven to 325 degrees. Heat olive oil in a large heavy-duty roasting pan set over two burners over medium-high heat. Sprinkle each roast with salt and pepper. Sear roasts in pan, about 4 minutes per side. Remove from pan, and place on a platter.
Add onion, carrot, and garlic to pan, and cook, stirring constantly, about 3 minutes. Combine paprika, cumin, and cinnamon in a small bowl; add to vegetables, and cook, stirring constantly, about 2 more minutes. Add broth, and return roast to roasting pan. Cover with foil, and bake 3 to 3 1/2 hours or until fork-tender. Remove beef from pot, and place on a platter; tent with foil to keep warm.
Add chickpeas to liquid, and place over medium heat, stirring often, until chickpeas are warm. Stir in remaining ingredients. Separate meat into portions, and spoon liquid and vegetables over beef. Serve warm. Serves 8