STEWED GOAT WITH CHICKPEAS -Moroccan style

5 from 9 votes

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.

Prep Time12

Cook Time45

Total Time57

Course: Dinner

Cuisine: morroccan

Servings:

Calories: 434kcal

Author: Maureen Celestine

Equipment

Pressure cooker
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 into the bowl of a pressure cooker. Pour in enough water to cover the top of the meat. Secure the lid, and cook the meat for 35 minutes with natural release or until it is fork-tender.
If cooking on the stove-top, use a stock pot and cook for 40- 60 minutes, depending on the type of goat you use (male or female).
Using a slotted spoon, remove the goat meat and transfer to a medium heatproof bowl; set aside. Reserve about 1 cup of the 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!
When using a pressure cooker, natural release is essential. Allowing the pressure to release naturally enables the meat to remain juicy and tender. Quick release can lead to dry, tough meat.

Nutrition