Finely slice the red onions and crush the garlic. mince up the anchovies.
Combine with the chickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole dish.
Season with salt and pepper. Cook in the slow cooker on low for 6-8 hours, or in the oven at 180C for 3 hours, stirring occasionally. You might need to add stock or water if cooking in the oven.
Five minutes before serving stir through the pitted green olives coarsely chopped, and just before serving finish with stirring in the lemon zest and chopped parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	139.54 Kcal (584 kJ)
Calories from fat	20.51 Kcal
		% Daily Value*
Total Fat	2.28g	4%
Sodium	286.84mg	12%
Potassium	595.42mg	13%
Total Carbs	25.32g	8%
Sugars	9.24g	37%
Dietary Fiber	7.27g	29%
Protein	7.01g	14%
Vitamin C	23.2mg	39%
Iron	2.8mg	16%
Calcium	84.7mg	8%

Amount Per 100 g
Calories	60.52 Kcal (253 kJ)
Calories from fat	8.89 Kcal
		% Daily Value*
Total Fat	0.99g	4%
Sodium	124.41mg	12%
Potassium	258.25mg	13%
Total Carbs	10.98g	8%
Sugars	4.01g	37%
Dietary Fiber	3.15g	29%
Protein	3.04g	14%
Vitamin C	10mg	39%
Iron	1.2mg	16%
Calcium	36.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.2

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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