Soak the chickpeas overnight. The next day, remove the outter peel of the beans.
Rinse the bulgur before crushing it with a mortar and pestle.
Put all ofl the ingredients into a cast iron enamel pot (or preferably into a tadgine pot, if available)- the chickpeas, cracked or bulgur wheat, the mutton shanks, the minced onions, spices, and olive oil.
Mix everything together, add a little salt, then pour in water to cover.
Mix everything together, add a little salt, then pour in water to cover.
Simmer, covered, for a long time. Add water if the liquid tends to evaporate. Check the seasoning before serving.
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