Step 1

Trim beef roast of any excess fat.

Step 2

Peel and quarter all vegetables.

Step 3

Add the beef, vegetables, chickpeas, garlic cloves (do not chop - add whole), beef feet, and all spices to a slow cooker. Mix well to combine everything.

Step 4

Wrap barley or wheatberries in a piece of cheesecloth and tie with a sting. Add to the slow cooker.

Step 5

Add enough water to cover the meat.

Step 6

Nestle the eggs into the slow cooker. Note the eggs should be in the shell and uncooked.

Step 7

Turn the slow cooker to low and cook for at least 6 hours but this can easily be left for 12-15 hours.

Step 8

When you're ready to serve remove the meat, vegetables and chickpeas.

Step 9

You may need to transfer the remaining liquid to a pan, turning heat on high to reduce to a thicker sauce.

Step 10

This can be eaten with a fork or bread as with other traditional Moroccan dishes.