Goat Chops with Tomato and Chick Peas
4 goat chops, bone-in
4 tablespoons oil
1 onion, finely chopped
3 cloves garlic, crushed
1 ½ teaspoons paprika
15 ounce can chopped, peeled tomatoes
15 ounce can chickpeas or butter beans, drained
¼ cup white wine
Heat oil in a large frying pan and brown the chops. Remove and set aside.
In the same pan, fry the onion until soft. Add the garlic and paprika and cook 2 minutes.
Add the tomatoes and wine and bring to the boil. Lower the heat and simmer 5 minutes.
Add the chops and simmer over low heat for 30 minutes. Add the chickpeas or butter beans, simmer 10 minutes.
Garnish with chopped parsley. Serve with mixed salad and crusty bread to mop up the juices.