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Moroccan Lamb Shank and Chickpea Soup

I had a very hectic weekend. I work every Saturday in my busy hairdressing salon and on Sunday, my Daughter and I had a girls day out. It was her early birthday present. We caught the bus into the city, did a little shopping, had lunch in at the Melbourne Emporium, then went to see Matilda the Musical and then a train ride home. A fun day out for an almost 9 year old!

It was also a very wet, cold miserable winters weekend in Melbourne, so before we left on Sunday morning to go on our outing, I popped into the slow cooker some lamb shanks and more, tuned it on and to greet us when we came in the door  at 5 pm all damp, cold and exhausted was the aromatic smells of a comforting warming soup.

There is something quite special when you been out and about all day, its dark and chilly, your damp from the misty rain and tired after walking and adventuring in the city ( or whatever you have been doing!) to be greeted by something bubbling away in your slow cooker. The aromas wrap around you like a comforting warm blanket and you sigh with that homely feeling of ‘now I can rest!’

It is my opinion that a slow cooker in the cooler weather is a busy women’s best friend. I use it at least once or twice a week when the cold starts creeping in and love the fact that I can just put everything in one pot, switch it on and you can then go about your business, whilst it bubbles away, safely.

You don’t have to cook this in a slow cooker, it can be made in soup pot on the stove, but you would need  to reduce the cooking time( perhaps 3-4 hours) and I would not leave it unattended if cooking stovetop.

This recipe, I made up with the ingredients I had in the fridge but you can play around with the vegetables you like. The chickpeas makes this soup more textural and hearty.

The spice blend I use is a Moroccan Ras El Hanout blend but you could use any Moroccan spice blend or simply mix, cumin &  coriander powder with some turmeric, all spice and paprika. This will give you the basic Moroccan flavours.

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Simple, Delish, Nutrish!

 

 

Slow Cooker Moroccan Lamb Shank and Chickpea Soup
Print Recipe
Servings Prep Time
6 People 20 minutes
Cook Time
6-8 hours
Servings Prep Time
6 People 20 minutes
Cook Time
6-8 hours
Slow Cooker Moroccan Lamb Shank and Chickpea Soup
Print Recipe
Servings Prep Time
6 People 20 minutes
Cook Time
6-8 hours
Servings Prep Time
6 People 20 minutes
Cook Time
6-8 hours
Ingredients
  • 2 Lamb Shanks
  • 1 onion, sliced
  • 1-2 carrots, chopped
  • 1-2 stalks Celery, sliced
  • 1/2 Red Capsicum, Chopped
  • 1 Zuchinni, chopped
  • 1 Can Chopped Tomatoes
  • 1 Litre either, chicken, beef or vegetable stock
  • 1 Can Chickpeas
  • 1 Tbs Moroccan Spices I use a Moroccan Ras El Hanout blend.
  • Natural Yogurt
  • Chopped parsley
  • Salt and pepper, to season
Servings: People
Instructions
  1. Season your lamb shanks then in a frying pan, on a moderate heat, brown your lamb shanks.
  2. While your lamb shanks are browning, roughly chop your vegetables and place in your Slow cooker with your stock, tin tomatoes and your spices. Season with salt and pepper
  3. Once your Lamb shanks have been browned, place in your slow cooker and turn onto low for 6-8hours or on high for 4 hours.
  4. Once cooked, remove your Lamb shanks from the slow cooker and shred the meat. Then set aside.
  5. With a stick blender, blend up the soup in your slow cooker till smooth. If you don't have a stick blender you will either have to place in a blender and blend or else you can use a potato masher, mash it up and serve it more chunky.
  6. Once blended/ mashed you can add your lamb meat back into the soup, then add a well rinsed can of chickpeas. Let this heat through for approximately 15 minutes. Then serve with a large dollop of natural yogurt and chopped parsley.
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