Best Rhubarb Chickpea Chuck Recipes

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

Ingredients

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

RHUBARB CHICKPEA CHUCK

Rhubarb Chickpea Chuck image

This is a family favorite. My aunt found it in a local newspaper about 30 years ago--it won first prize in a rhubarb recipe contest. It was submitted by a Mrs Marcella Strand. The meat will be very tender in a slightly sour sauce. Very good over mashed potatoes or with French bread.

Provided by KristinB

Categories Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 -3 1/2 lbs boneless beef chuck steaks (one inch thick)
2 tablespoons butter
1 (398 ml) can garbanzo beans (chick peas)
1 (284 ml) can condensed tomato soup
2 cups chopped rhubarb
1/4 cup chopped onion
1 -2 garlic clove, minced
1 beef bouillon cube
2 tablespoons sugar
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon paprika

Steps:

Cut steak into serving pieces.
Melt butter in dutch oven or roaster on top of stove& brown steak on both sides.
Remove steak.
Combine remaining ingredients in pan, heat& stir to dissolve buillion cube.
Add steaks, cover& cook slowly for about 3 hours in 350 F oven or until meat is tender.
Turn meat occasionally during cooking.
Serve with mashed potatoes or slices of rye or French bread.
I usually make this in the crockpot.
I brown the steak first then cook on low for 8 to 8 1/2 hours on Low.

Nutrition Facts : Calories 316.9, Fat 9.1, SaturatedFat 3.6, Cholesterol 104.6, Sodium 705.5, Carbohydrate 21.9, Fiber 3.6, Sugar 6.7, Protein 36.2

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION

Sheet-Pan Chicken With Rhubarb and Red Onion image

This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.

Provided by Melissa Clark

Categories weekday, poultry, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn

Steps:

Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.