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    Home » Recipes » Lunch/Dinner » Stewed Goat with Chickpeas -Moroccan style

    Published: Nov 2, 2018 · Modified: Nov 8, 2024 by Maureen Celestine with 38 Comments

    Stewed Goat with Chickpeas -Moroccan style

     

    Jump to Recipe Print Recipe

    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.

     

     

    STEWED GOAT WITH CHICKPEA -Moroccan style

     

     

    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)

     

    Ras el Hanout spices

     

     

    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

     

     

    adding spices to goat meat before cooking

     

     

     

    • 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)

     

     

    1. 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.
    2. Ladle the soup into individual bowls or over steamed rice, couscous, or quinoa. Garnish with coriander and serve.

     

     

    stewed goat with chickpeas served on a plate with bread

     

    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:

    Bread

    rice dish

    Quinoa

    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

     

     

     

    Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details, thank you for the continuous support.

    
    
    
    

    📖 Recipe

    stewed goat with chickpeas.

    STEWED GOAT WITH CHICKPEAS -Moroccan style

    Flavorful and easy to prepare, this deliciously healthy stew is a classic comfort food bursting with warm Moroccan flavors. It's versatile as you can go completely vegan and omit the meat.
    5 from 9 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: morroccan
    Prep Time: 12 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 57 minutes minutes
    Servings: 4
    Calories: 2117kcal
    Author: Maureen Celestine

    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

    Serving: 4 | Calories: 2117kcal | Carbohydrates: 68g | Protein: 186g | Fat: 126g | Saturated Fat: 74g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 36g | Cholesterol: 508mg | Sodium: 57805mg | Potassium: 1518mg | Fiber: 8g | Sugar: 43g | Vitamin A: 1598IU | Vitamin C: 19mg | Calcium: 424mg | Iron: 29mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

     

     

     

    CLICK HERE TO SAVE IT FOR LATER

     

    stewed goat with chickpeas

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    Reader Interactions

    Comments

    1. Hannah Swancott says

      November 05, 2018 at 10:36 am

      The sauce sounds amazing! I love chickpeas too...You can do so much with them!

      Reply
    2. Gladys Parker says

      November 05, 2018 at 2:04 pm

      I have had goat before and I can't really say I liked it. Maybe with this recipe I would.

      Reply
      • Maureen Celestine says

        November 06, 2018 at 4:00 pm

        Gladys, you can omit the goat and use chicken or any protein of choice. I hope you enjoy it😁. Thanks

        Reply
        • Frank says

          November 11, 2018 at 9:02 pm

          Does it taste ok omitting the meat? Could you just double the chickpeas?

          Reply
          • Maureen Celestine says

            November 15, 2018 at 11:06 am

            Yes, it does Frank. You can completely omit the meat 😉

            Reply
    3. Maartje van Sandwijk says

      November 06, 2018 at 12:45 am

      This looks so good and filling! Perfect for autumn and winter!

      Reply
      • Maureen Celestine says

        November 06, 2018 at 4:03 pm

        Yes! So filling Maartje. Thanks.

        Reply
    4. Czjai Reyes-Ocampo says

      November 06, 2018 at 4:36 am

      Not really fond of goat meat, but my husband is! Bookmarking your recipe for us to try! 🙂

      Reply
      • Maureen Celestine says

        November 06, 2018 at 4:02 pm

        Thanks, Cjzai. You can make it with any other protein, goat meat was a personal choice. I hope you like it.

        Reply
    5. Andreea Gonzalez says

      November 06, 2018 at 5:02 am

      I love maroccan food. Definetely need to try it

      Reply
    6. Lyosha says

      November 06, 2018 at 6:34 am

      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

      Reply
    7. Catherine Santiago Jose says

      November 06, 2018 at 2:38 pm

      Wow, this dish looks really delicious and it makes make my mouth watering. I will try to make this dish for my family.

      Reply
      • Maureen Celestine says

        November 06, 2018 at 4:01 pm

        Thanks, Catherine! I hope you enjoy it.

        Reply
    8. Annabel Okeya says

      November 06, 2018 at 3:28 pm

      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 🙂

      Reply
      • Maureen Celestine says

        November 06, 2018 at 3:58 pm

        That’s the best part about this stew, Annabel. It’s easily modified to your choosing. I hope you enjoy it😉

        Reply
    9. Diana Tidswell says

      November 06, 2018 at 3:47 pm

      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.

      Reply
      • Maureen Celestine says

        November 06, 2018 at 3:57 pm

        Yes it is 😉 pretty sure they’ll love it 😁.

        Reply
    10. Christa says

      November 06, 2018 at 4:27 pm

      This looks so flavorful. Perfect for a fall night. I love chick peas. Can’t wait to try the vegan version!

      Reply
      • Maureen Celestine says

        November 08, 2018 at 3:42 pm

        Thanks, Christa! I hope you love the vegan version.

        Reply
    11. Rosey says

      November 06, 2018 at 8:42 pm

      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.

      Reply
      • Maureen Celestine says

        November 08, 2018 at 3:06 pm

        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.

        Reply
    12. Geraline Batarra says

      November 06, 2018 at 9:40 pm

      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.

      Reply
    13. Preet says

      November 07, 2018 at 2:53 am

      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!

      Reply
      • Maureen Celestine says

        November 08, 2018 at 3:02 pm

        Thanks, I hope they love it. It’s pretty easy to put together.

        Reply
    14. Woodeline says

      November 07, 2018 at 2:13 pm

      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

      Reply
      • Maureen Celestine says

        November 08, 2018 at 3:01 pm

        Oh Yes! It pairs perfectly with rice🍛

        Reply
    15. URMILA deven says

      November 07, 2018 at 9:49 pm

      great , i will surly try it , and let you know thanks dear

      Reply
      • Maureen Celestine says

        November 08, 2018 at 2:58 pm

        I hope you enjoy it 😉

        Reply
    16. Megan says

      November 08, 2018 at 4:00 am

      Looks like a terrific recipe, thank you so much for sharing! I'm ready to give it a shot.

      Reply
      • Maureen Celestine says

        November 08, 2018 at 2:57 pm

        I hope you enjoy it Megan, thanks!😘

        Reply
    17. Bindu Thomas says

      November 08, 2018 at 8:11 pm

      It sounds super delicious! I will surly try it.

      Reply
    18. Alexis says

      November 09, 2018 at 4:52 am

      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.

      Reply
    19. Grão de Bico says

      August 16, 2019 at 6:20 am

      Chickpeas are delicious, i'm making this recipe tomorrow

      Reply
      • Maureen Celestine says

        August 18, 2019 at 4:32 pm

        I agree! Don’t forget to take a snapshot. I’d love to see it. Enjoy!😋

        Reply
    20. Nancy says

      July 22, 2022 at 11:41 am

      5 stars
      My boyfriend's family love your stew so much. It has such complex flavors that come together very nicely.

      Reply
      • Maureen Celestine says

        July 24, 2022 at 11:31 pm

        I am so happy to hear that, Nancy. We love it because of the flavors!

        Reply
    21. Matt says

      November 30, 2022 at 10:06 am

      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

      Reply
      • Maureen Celestine says

        December 01, 2022 at 9:59 pm

        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.

        Reply
    5 from 9 votes (8 ratings without comment)

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