In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and goat meat. Add salt, pepper, turmeric, garlic, tarragon, and the drained chickpeas, and sauté for 1 minute.
Pour in 4 cups/960ml water and bring to a boil, cover, and simmer for 2½ to 3 hours over low heat until the goat and chickpeas are tender, stirring occasionally.
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