Lebanese Goat and Chickpea Stew (Yakhne)
Gently spiced goat with chickpeas and tomatoes, warm with cinnamon and allspice, spooned over fluffy rice.
- Time2 hr 30
- LevelEasy
- Costabout £2.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1140kcal
- 75.4gcarbs
- 9gof which sugars
- 63.3gfat
- 37.8gsaturates
- 62.5gprotein
- 11.5gfibre
- 5.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large heavy pan and brown the goat in batches over a high heat for about 4 minutes a batch. Lift out.
- 2
Lower the heat and cook the onions for 8 minutes until soft. Add the garlic, allspice, cinnamon and cumin and stir for 1 minute.
- 3
Stir in the tomato purée, then add the tomatoes, goat, water, salt and pepper. Bring to a simmer, cover and cook gently for 1 hour 30 minutes.
90 min - 4
Add the chickpeas and cook uncovered for 20 minutes, until the goat is tender and the sauce is rich.
20 min - 5
Meanwhile, rinse the rice and cook it in plenty of boiling salted water for 11 minutes. Drain well and steam for 5 minutes with the lid on.
- 6
Stir the lemon juice and half the parsley into the stew. Serve over the rice with the rest of the parsley on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
