This Moroccan chickpea goat stew is hearty, cozy, and surprisingly easy to make. It features tender goat meat that simmers low and slow in a creamy tomato broth with chickpeas and warm Moroccan spices.
Everything comes together in one pot, which means fewer dishes to wash later. It's the kind of meal that fills your kitchen with the most amazing aroma.
I grew up eating plenty of goat meat dishes, as seen in my oha soup, efo riro, and nkwobi dishes. So recipes like this always feel a little nostalgic.
Serve it with the Modern proper's couscous, white rice, flatbread, or warm, crusty bread, and you've got a satisfying dinner that's packed with flavor and easy enough for any night of the week.
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Reasons to Love This Moroccan Goat Stew
This Moroccan goat stew with chickpeas is one of those comforting meals that tastes even better the next day, making it perfect for meal prep. Here are more reasons to love it:
- It's a hearty one-pot goat meat dinner that's perfect for busy weeknights.
- The juicy goat becomes fall-apart tender as it simmers.
- Chickpeas make the stew extra filling without much extra work.
- The warm Moroccan-inspired spices give every bite an incredible flavor.
- It freezes and reheats perfectly.
Ingredient Notes
- Goat Meat: Bone-in goat meat works best for this recipe. The bones add extra flavor to the broth while the meat becomes tender during cooking. Skinned or skinless goat meat both work, so go with whichever you prefer.
- Chickpeas: I usually use canned chickpeas. Drain and rinse them before adding to the dish. If using dried chickpeas, cook them first until tender.
- Tomatoes: Chopped or crushed tomatoes help create a rich, flavorful base that thickens beautifully as the stew simmers.
- Moroccan Spices: A blend of ras-el-hanout, cumin, chili, curry, and ginger gives this chickpea stew its signature flavor. Warm and earthy without being overpowering.
- Onion and Garlic: The combination of onion and garlic adds flavor and depth to the recipe.
Please refer to the recipe card for the exact measurements.
Pro tip
Make your own Ras El Hanout
Mix: 1 teaspoon cumin,1 teaspoon paprika, ½ teaspoon coriander, ½ teaspoon turmeric, ¼ teaspoon cinnamon
Why Use Goat Meat?
Goat meat is leaner than beef and lamb. It has a rich, savory flavor that pairs well with warm Moroccan spices. Slow cooking the goat meat helps it become tender and flavorful. Bone-in goat meat adds extra depth to the broth, but if boneless meat is all you have, that's fine too.
Meat Substitutions
This stew is flexible. Some commenters below stated they don't eat goat, so I've added this substitution portion to help. Whichever meat you choose, cook it until tender enough to pull apart with a fork.
- Lamb: The closest substitute to goat meat. It has a similar rich flavor and works beautifully with the Moroccan spices. Cook until fork-ender.
- Beef Chuck Roast: A great option for a hearty stew. Cut into chunks and simmer until tender, about 1½ to 2 hours on the stovetop.
- Beef Stew Meat: another great option that is convenient and easy to find. Cooking times may vary depending on the size of the pieces.
- Chicken Thighs: For a lighter version, use boneless or bone-in chicken thighs. Reduce the cooking time since chicken cooks much faster than goat. I wouldn't recommend using chicken breast.
- Turkey Thighs: A less common option, but the dark meat stays juicy and pairs well with the warm spices.
- Chicken Breast: A leaner alternative that works well if that's what you have on hand. Since chicken breast cooks much faster than goat meat, add it during the final 15 to 20 minutes of cooking to prevent it from drying out.
Here is How To Make it
Step 1: Season the goat meat with onion, ginger, curry powder, chili powder, bouillon, coriander, salt, and pepper. Marinate for at least 1 hour or overnight for the best flavor.
Step 2:
Transfer the marinated goat meat to a pressure cooker or stockpot and cook for a few minutes, stirring occasionally, until lightly browned. Add enough water to cover the meat and cook until fork-tender. Reserve 1 cup of the cooking stock and set the meat aside.
Step 3:
In a large Dutch oven, sauté the onion, garlic, ras el hanout, cumin, and chili powder until fragrant. Add the chickpeas, carrots, tomatoes, coconut milk, cooked goat meat, and reserved stock. Cover and simmer for a few minutes.
Step 4:
Stir in the kale and cook until wilted. Finish with fresh coriander, then serve warm over rice, couscous, or quinoa. Garnish with extra coriander if desired.
Maur's Tips
Don't skip browning the marinated goat meat before adding water. Those caramelized bits add a deeper, richer flavor to the stew.
Don't rush the simmering process. Goat meat likes patience.
Taste before serving and adjust the seasoning if needed.
If the stew thickens too much, add a splash of broth.
Make it a day ahead if possible. The flavors get even better overnight.
What To Serve With Moroccan Goat Stew
- Fluffy couscous
- Steamed rice
- Warm pita bread
- Crusty artisan bread
- Simple cucumber salad
- Roasted vegetables.
Personally, I love serving it with couscous or bread because it catches every drop of that rich broth. Nothing goes to waste around here.
✅Recipe FAQS
The meat should easily pull apart with a fork. If it's still chewy, keep simmering. Goat meat can vary by the age of the animal, so cooking times aren't always exact.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let it cool completely, transfer it to freezer-safe containers, and freeze for up to 3 months.
It can be if it's cooked too quickly. Low and slow cooking gives you tender, flavorful meat every time.
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Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
STEWED GOAT WITH CHICKPEAS -Moroccan style
Equipment
- Dutch oven or heavy bottom stock pot
- bowl
Ingredients
FOR THE GOAT
- 1 lb goat meat cut into bite-size pieces (about 1 ½ inch)
- 1 large red onion, finely chopped, divided
- 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 Better than bouillon or chicken seasoning powder
- ¼ cup roughly chopped fresh coriander leaves
FOR THE CHICKPEAS STEW
- ¼ Cup coconut oil
- 4 garlic cloves, finely chopped
- 1 tablespoon Ras-el-hanout spice mix
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 (15.5oz) cans chickpeas, rinsed and drained
- 2 medium-sized carrots, diced
- 1 (14.5oz) can diced tomato
- 1 (13.5oz) Can coconut milk
- A handful of kale, chopped (optional
- A handful of fresh coriander, chopped
Instructions
FOR THE GOAT:
- Place the cleaned goat meat into a medium-sized bowl. Add half the chopped onion and the rest of the ingredients labeled "for the goat" into the bowl with the goat. Using both hands, combine until the meat is fully coated. Cover the bowl with cling film and place into the refrigerator to marinate for 1 hour or overnight.1 lb goat meat, 1 large red onion, finely chopped, divided, 1 ½ inch fresh root ginger, peeled, finely grated, 1 teaspoon curry powder, 1 teaspoon chili powder, Salt and freshly ground black pepper to taste, 1 tablespoon Better than bouillon, ¼ cup roughly chopped fresh coriander leaves
- Transfer the marinated goat meat to a pressure cooker and sauté(using the sauté function) for 5 to 7 minutes, stirring occasionally, until lightly browned and the meat has released its juices.
- Pour in enough water to cover the meat, secure the lid, and cook for 35 minutes with a natural release, or until the meat is fork-tender. (The cook time is dependent on the type of goat meat used- male or female)If cooking on the stovetop, sauté the goat meat in a stockpot or Dutch oven for 5 to 7 minutes before adding water. Cover and simmer for 40 to 60 minutes, or until the meat is tender.
- Using a slotted spoon, transfer the cooked goat meat to a bowl and reserve about 1 cup of the cooking stock for later.
FOR THE CHICKPEAS STEW:
- Heat the coconut oil in a large Dutch oven or Heavy-bottom pot over medium heat. Add the remaining chopped onion and fry for 1 minute or until fragrant. Stir in the garlic, Ras-el-hanout spice mix, cumin, and chili powder. Allow frying for 3 minutes, occasionally stirring to prevent burning.1 large red onion, finely chopped, divided, ¼ Cup coconut oil, 4 garlic cloves, finely chopped, 1 tablespoon Ras-el-hanout spice mix, 1 teaspoon cumin, 1 teaspoon chili powder
- Add the chickpea, carrots, tomato, coconut milk, and cooked goat meat (from earlier). Stir in the reserved stock (1 cup) and season with salt (if needed), then cover the pot and cook on medium-low heat for about 15 minutes.2 (15.5oz) cans chickpeas, rinsed and drained, 2 medium-sized carrots, diced, 1 (14.5oz) can diced tomato, 1 (13.5oz) Can coconut milk
- Add in the chopped kale, stir, then cover and cook for 2 minutes. Finally, stir in the coriander and cook for a minute.Remove the pot from the heat, and set it aside.A handful of kale, chopped, A handful of fresh coriander, chopped
- Ladle the soup into individual bowls or serve over steamed rice, couscous, or quinoa. Garnish with coriander before serving.
Notes
- You can usually find goat meat at most halal butcher shops and some supermarkets, too. For the juiciest cut, ask the butcher to cut the forequarter, like shoulder or chuck, into bite-sized pieces. A plus if it's from a young spring goat. Trust me, your stew will thank you later!
- If it's still chewy, keep simmering. Goat meat can vary depending on the age of the animal.
- When using a pressure cooker, natural release is essential. Allowing the pressure to release naturally helps keep the meat juicy and tender. Quick release can lead to dry, tough meat.
Natural release for 10 minutes, remove the meat and broth (reserve some for later), then switch to sauté mode. Continue with the steps above to make the stew.
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.
MLG says
I’m not sure if this is still an active site, but it says to cook in pressure cooker for 35 minutes … are we cooking in water? Covering the meat with it? Seems like a chunk of instruction is missing🤔
Maureen Celestine says
Hi MLG, thanks for calling that to my attention, It has been corrected. Yes, this website is very much active as you can see from our recent post. I hope you enjoy!