This traditional soup is eaten throughout the year in Morocco, but even more so during the month of Ramadan to break the fast once the sun sets. It is typically made with lamb but chicken thighs or gravy beef could be used as an alternative, or it's just as good as a vegetarian meal.
400g lamb neck boneless fillet or lamb shoulder, cut into 3cm cubes
1 red onion, coarsely grated
2 celery stalks, cut into 1cm cubes
2 tsp each ground turmeric, ginger and cinnamon
1 large pinch saffron threads, soaked in 1 tbsp water
½ bunch each parsley and coriander, finely chopped, including stalks
800g can chopped tomatoes
750ml chicken stock
75g dried chickpeas, soaked in water overnight, rinsed and drained
55g dried green lentils, rinsed and drained
lemon wedges, to serve
1. Combine the lamb, onion, celery, turmeric, ginger, cinnamon, saffron with soaking liquid, stalks from the parsley and coriander, tomatoes, stock, 750ml water, chickpeas and lentils in the slow cooker. Cook on low for 8 hours until the pulses and lamb are tender.
2. Season to taste with salt. Stir in the chopped parsley and coriander and serve with lemon wedges.