To make the broth

In a slow cooker put:

• beef bones – I used 1kg of beef bones with meat on
• 2 litres of water
• 1/2 tsp salt
• 1 tbsp vinegar

Cook in the slow cooker for 8+ hours

Soak 2 cups of chickpeas in water over night (or use tinned) then add to the slow cooker

Slice and dice and add to the slow cooker – if cooking in the slow cooker can leave for 2+ hours, if needing it quicker, transfer to a pot and cook on the stove and boil for 20 minutes:

• 2 onions
• garlic (lots)
• 5 to 6 carrots
• 3 to 4 parsnips

When veggies soft, pull out the bones and add 1 bunch of diced silverbeet and Moroccan mixed spices.

Prep time 15 to 20 minutes. Cook time 8+ hours.

Makes enough for 8+ serves, perfect for leftovers or freezing extra.