Mains
Braised Goat with Chickpeas and Onions
Ingredients
- - 1 kg (2.2 lb) goat shoulder, cut into large chunks
- - 200 g (1 cup) dried chickpeas, soaked overnight
- - 3 onions, sliced
- - 4 garlic cloves, crushed
- - 1.2 liters (5 cups) water
- - 2 tablespoons sesame oil
- - 1 1/2 teaspoons ground cumin
- - 1 teaspoon ground coriander
- - Salt, to taste
Method
- Heat the oil in a large pot over medium-high heat and brown the goat pieces on all sides, about 8 minutes total. Remove and set aside.
- Add the onions to the same pot and cook for 8 minutes until softened.
- Add the garlic, cumin, and coriander, and cook for 1 minute until fragrant.
- Return the goat to the pot along with the drained chickpeas and water.
- Bring to a boil, then reduce to a low simmer, cover, and cook for 1 hour 45 minutes, stirring occasionally, until the goat is tender and the chickpeas are fully cooked.
- Season with salt to taste and serve hot.
Native/Reconstructed Name: Iaau en Hemet (reconstructed; braised goat)
Cultural Background: Goat was the most commonly eaten domesticated meat in ancient Egypt, more affordable and widely raised
than cattle, which were often reserved for wealthier households or temple offerings. Slow-braised with
chickpeas — another long-cultivated Nile Valley legume — and onions, this dish represents substantial,
protein-rich cooking accessible to a broad range of ancient Egyptian society.
Tips:
– Browning the goat first builds significant depth of flavor — do not skip this step.
– If the liquid reduces too much before the meat is tender, add hot water in small amounts as needed.
Variations:
– Substitute lamb for goat for a milder, more widely available modern alternative.
– Add chopped leek greens in the final 20 minutes of cooking for extra body.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the stew has thickened.
Nutrition: Approx. 410 kcal, 34 g protein, 24 g carbohydrate, 18 g fat, 6 g fiber per serving.
FAQs:
Q: Why goat rather than beef?
A: Cattle were costlier to raise and often tied to temple or elite consumption, while goat was the everyday meat
of most households.
Q: Can I use canned chickpeas to save time?
A: Yes — add 2 cans, drained, in the last 30 minutes of cooking instead of soaking dried chickpeas.