Chilly fall nights are upon us, and this stewed goat with chickpeas is the perfect accompaniment for those cozy movie nights. Flavorful and easy to prepare, this delicious goat recipe is a classic comfort food bursting with warm Moroccan flavors and vibrancy.
Speaking of chilly nights, we’ve finally transitioned into fall in Texas, for now, don’t blink too hard or we might be back to summer. Hey! What can I say, it’s how we roll over here!
What better way to welcome those fresh autumnal days and watch the leaves drop than with a warm bowl of this comforting goodness.
Spoon the goat curry stew over rice, couscous, quinoa, potatoes, whatever takes your fancy, or better yet, enjoy it with a dollop of sour cream and a toasted baguette to soak up all the delicious sauce. However you decide to enjoy this delightful winter warmer, there is no doubt that your taste buds and your tummy will be satisfied.
This goat recipe is delightfully versatile as you can go completely vegan and omit the meat. I used goat meat because it compliments the coconut milk and adds an extra hearty flavor. You can also add beans, lentils or any vegetable you like for added nutrition and flavor.
This Mediterranean chickpea stew combines warm spices such as the native Ras El Hanout, as well as chili powder and cumin. Ras el Hanout is an aromatic North African spice blend that can be used in different dishes, marinades, or as a condiment. I've grown fond of it because it adds an exotic flavor to any dish without overpowering it. You can find one here at an affordable price. (affiliate link)
To prepare the goat meat you will need:
- goat meat
- onion
- fresh ginger
- curry powder
- chili powder
- Salt and freshly ground black pepper to taste
- better than bouillon or stock cube
- fresh coriander leaves
- Combine all the ingredients listed above in a medium-size bowl, except for the meat. Then add the goat meat to the bowl and mix to coat the meat. Cover the bowl with cling wrap and transfer to the refrigerator to marinate for 1 hour or overnight.
- Using a pressure cooker (I love this one here), cook the meat for 35 minutes or until fork-tender. If you don't have a pressure cooker, cook in a saucepan for an hour or until soft. Set aside.
Ingredients for the sauce
To make the stewed goat with coconut milk you will need the following ingredients:
- coconut oil
- onion
- garlic
- Ras-el-hanout spice mix
- cumin
- chili powder
- diced tomato
- carrots
- canned chickpeas
- stock or broth ( I used the stock from the goat)
- canned coconut milk
- fresh coriander, chopped
- kale (optional)
- Heat the coconut oil in a large pan, over medium heat, add the onion and fry for 1 minute until fragrant. Stir in the garlic, Ras-el-hanout spice mix, cumin, and chili powder. Fry for 3 minutes, occasionally stirring to avoid burning. Add the chickpeas, carrots, chopped tomato, coconut milk, and goat meat. Stir in the broth and season with salt, then cover the pan and cook gently for about 15 minutes. Mix in the chopped coriander and kale, then cook for 2 minutes.
- Ladle the soup into individual bowls or over steamed rice, couscous, or quinoa. Garnish with coriander and serve.
STORAGE
This delicious Morrocan chickpea stew makes excellent leftovers for those “I can’t be bothered” nights. Store leftovers in an airtight freezer container for up to two months, that's if the sauce makes it to the freezer. I tell ya! It's so good, it'll knock your socks off.
PAIRING
Pair this chickpea stew dish with your favorite sides or main dishes. example are listed below:
pork
couscous
Are you looking for easy, tasty weeknight meals? Try this one here and here. Don't forget to pin this recipe for later. Follow us on Facebook and Instagram (@worldlytreat) where we share a lot of behind the scene preps. Go ahead and give this stew a try. Share with us in the comments below if you've tried exotic spices and flavors. What are your favorite spices?
Peace & Love
Maureen
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STEWED GOAT WITH CHICKPEAS -Moroccan style
Ingredients
FOR THE GOAT
- 1 lb goat meat cut into bite-size piecesabout 1 ½ inch
- 1 small onion finely chopped
- 1 ½ inch fresh root ginger, peeled, finely grated
- 1 teaspoon curry powder
- 1 tsp chili powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon of better than bouillon or stock cube
- ¼ cup roughly chopped fresh coriander leaves
FOR THE CHICKPEAS STEW
- ¼ Cup coconut oil
- A handful of kale, chopped (optional)
- A handful of fresh coriander, chopped
- 1 (13.5oz) Can coconut milk
- 1 cup stock
- 2 (15.5oz) cans chickpeas, rinsed and drained
- 1 medium-sized onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon Ras-el-hanout spice mix
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (14.5oz) can diced tomato
- 2 medium-sized carrots, cut into medium cubes
Instructions
FOR THE GOAT:
- Combine all the ingredients above in a medium size bowl except for the meat. Add the goat meat to the bowl and mix to coat the meat. Cover the bowl with cling wrap and transfer to the refrigerator to marinate for 1 hour or overnight.
- Using a pressure cooker, cook the meat for 35 minutes or until fork tender. If you don’t have a pressure cooker, cook in a stock pot for an hour or until soft. Set aside.
FOR THE CHICKPEAS STEW:
- Heat the coconut oil in a large pan, over medium heat, add the onion and fry for 1 minute until fragrant. Stir in the garlic, Ras-el-hanout spice mix, cumin, and chili powder. Allow frying for 3 minutes, occasionally stirring to avoid burning. Add the chickpea, carrots, chopped tomato, coconut milk, and goat meat. Stir in the broth and season with salt, then cover the pan and cook gently for about 15 minutes. Mix in the chopped coriander and kale, then cook for 2 minutes.
- Ladle the soup into individual bowls or over steamed rice, couscous or quinoa. Garnish with coriander and serve.
Nutrition
CLICK HERE TO SAVE IT FOR LATER
Hannah Swancott says
The sauce sounds amazing! I love chickpeas too...You can do so much with them!
Gladys Parker says
I have had goat before and I can't really say I liked it. Maybe with this recipe I would.
Maureen Celestine says
Gladys, you can omit the goat and use chicken or any protein of choice. I hope you enjoy it😁. Thanks
Frank says
Does it taste ok omitting the meat? Could you just double the chickpeas?
Maureen Celestine says
Yes, it does Frank. You can completely omit the meat 😉
Maartje van Sandwijk says
This looks so good and filling! Perfect for autumn and winter!
Maureen Celestine says
Yes! So filling Maartje. Thanks.
Czjai Reyes-Ocampo says
Not really fond of goat meat, but my husband is! Bookmarking your recipe for us to try! 🙂
Maureen Celestine says
Thanks, Cjzai. You can make it with any other protein, goat meat was a personal choice. I hope you like it.
Andreea Gonzalez says
I love maroccan food. Definetely need to try it
Lyosha says
Sounds super delicious! I really want to try it. Morocco is in bucket list and I really hope to dig into their dishes soon enough
Catherine Santiago Jose says
Wow, this dish looks really delicious and it makes make my mouth watering. I will try to make this dish for my family.
Maureen Celestine says
Thanks, Catherine! I hope you enjoy it.
Annabel Okeya says
This looks so goood! I don't like goat meat so I think I'll try it with beef maybe? and replace bread with rice. Thanks for this 🙂
Maureen Celestine says
That’s the best part about this stew, Annabel. It’s easily modified to your choosing. I hope you enjoy it😉
Diana Tidswell says
This is such a delicious dinner meal to have with the whole family. I will definitely try to make and I am sure they're gonna like it.
Maureen Celestine says
Yes it is 😉 pretty sure they’ll love it 😁.
Christa says
This looks so flavorful. Perfect for a fall night. I love chick peas. Can’t wait to try the vegan version!
Maureen Celestine says
Thanks, Christa! I hope you love the vegan version.
Rosey says
Honestly, I didn't even know you could eat goat meat. I make a moroccan chicken dish the family loves. I bet they would like this too.
Maureen Celestine says
Really? Most cultures swear by it. I’ve made a couple of my friends believers. I prefer it to oxtail, but chicken is my favorite.
Geraline Batarra says
Wow, this dish looks so easy to make and looks really delicious. I am sure this is something that my husband would love to eat for our dinner tonight.
Preet says
Wow, I have never tried to make a Chickpeas stew and this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
Maureen Celestine says
Thanks, I hope they love it. It’s pretty easy to put together.
Woodeline says
This looks delicious. I usually have it it with rice and sauce on the side. I will definitely try this one. Thanks for sharing the recipe with us
Maureen Celestine says
Oh Yes! It pairs perfectly with rice🍛
URMILA deven says
great , i will surly try it , and let you know thanks dear
Maureen Celestine says
I hope you enjoy it 😉
Megan says
Looks like a terrific recipe, thank you so much for sharing! I'm ready to give it a shot.
Maureen Celestine says
I hope you enjoy it Megan, thanks!😘
Bindu Thomas says
It sounds super delicious! I will surly try it.
Alexis says
Sounds delicious! I love that this dish could be used with a variety of red meats, what a perfect dish for these cold winter days.
Grão de Bico says
Chickpeas are delicious, i'm making this recipe tomorrow
Maureen Celestine says
I agree! Don’t forget to take a snapshot. I’d love to see it. Enjoy!😋
Nancy says
My boyfriend's family love your stew so much. It has such complex flavors that come together very nicely.
Maureen Celestine says
I am so happy to hear that, Nancy. We love it because of the flavors!
Matt says
Would a slow cooker work for this recipe? I just butchered my first goat and have wanted to do a morrocan curry/stew for a while. Can't wait to try this tonight
Maureen Celestine says
Hi Matt, Thanks for stopping by. Hats off for butchering your first goat! Although I haven't tried this recipe with a slow cooker, It should take around two and half hours or so to slow cook a pound of goat on High. Please let me know how it turned out.