Slow-cooker Moroccan lamb and chickpea soup
Lean lamb shank
250 g, (buy 2 x 250g shanks), fat trimmed
1 medium, finely chopped
2 individual, sliced
2 medium, sliced
4 medium, finely chopped
Salt-reduced liquid beef stock
4 cup(s), (1L)
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g cans)
2 cup(s), (60g), curly variety, finely shredded
Fresh flat-leaf parsley
½ cup(s), leaves
- Heat a large non-stick frying pan over high heat. Cook shanks, turning, for 5 minutes or until browned. Transfer to a 5.5-litre capacity slow cooker.
- Reheat same frying pan over medium–high heat. Cook onion, celery and carrot, stirring, for 5 minutes or until vegetables have softened. Add Moroccan seasoning and cook, stirring, for 30 seconds or until fragrant. Transfer to slow cooker.
- Add tomato and stock to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours) or until meat is very tender and falling off the bone. Remove shanks and set aside for 10 minutes or until cool enough to handle. Using two forks, shred lamb meat. Discard fat and bones.
- Meanwhile, add chickpeas and kale to slow cooker and cook, covered, on high for 15 minutes or until kale has wilted. Stir through shredded lamb and serve topped with parsley.