1TbsMoroccan SpicesI use a Moroccan Ras El Hanout blend.
Salt and pepper, to season
Season your lamb shanks then in a frying pan, on a moderate heat, brown your lamb shanks.
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
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.
Once cooked, remove your Lamb shanks from the slow cooker and shred the meat. Then set aside.
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.
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.