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
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.
STEWED GOAT WITH CHICKPEAS -Moroccan style https://worldlytreat.com/chickpeas-stew-with-goat-moroccan-style/ November 2, 2018