Slow cooked Moroccan beef and chickpea soup

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.

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