This is the Maghreb version of Cholent, a stew cooked over night for the Sabbath.
2 kg Lamb shank or beef bones (optional)
250 ml. chickpeas soaked overnight (or 1 can)
250 ml. Fava beans
1 kg peeled potatoes.
2 chopped onions
30 ml. minced garlic
1 tsp each. Cinnamon, cloves, cumin, paprika, and turmeric.
Use a large slow cooker or a turkey pan. Heat oven to 80 C or 200 F.
Place meat for a meat meal at the bottom of the pan. Then layer onions, beans, eggs and potatoes. Mix the spices in the boiling water and add enough to cover plus 5 cm.
Cook overnight for a meal after synagogue the next afternoon. Add salt at the table since cooking with salt will make the beans tough.