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Slow-cooker Moroccan lamb and chickpea soup

Slow-cooker Moroccan lamb and chickpea soup

Total Time
8 hr 30 min
10 min
8 hr 10 min


Lamb shank meat, off the bone, raw

250 g, (buy 2 x 250g shanks), fat trimmed

Brown onion

1 medium, finely chopped


2 stick(s), sliced


2 medium, sliced

Moroccan seasoning

1½ tbs


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


TIP: To cook this on the stovetop, use a heavy-based saucepan and simmer, covered, for 1½-2 hours or until meat is falling off the bone. Add more liquid if it is evaporating too much. Add kale and chickpeas for the last 5 minutes of cooking.