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.