Slow Cooker Moroccan Lamb Shank and Chickpea Soup
Servings Prep Time
6People 20 minutes
Cook Time
Servings Prep Time
6People 20 minutes
Cook Time
  • 2 Lamb Shanks
  • 1 onion, sliced
  • 1-2 carrots, chopped
  • 1-2stalks Celery, sliced
  • 1/2 Red Capsicum, Chopped
  • 1 Zuchinni, chopped
  • 1Can Chopped Tomatoes
  • 1Litre either, chicken, beef or vegetable stock
  • 1 Can Chickpeas
  • 1Tbs Moroccan SpicesI use a Moroccan Ras El Hanout blend.
  • Natural Yogurt
  • Chopped parsley
  • Salt and pepper, to season
  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.