Moroccan herguema (cow’s feet with chickpeas)

Method

1. 1

   Clean the trotters well over a flame or with boiling water to remove any remaining hair, then cut into medium pieces.

2. 2

   Put the trotters in a large pot with the chopped onion, garlic, ginger, turmeric, salt, black pepper and oil, and cover with water.

3. 3

   Bring to the boil, then lower the heat and simmer slowly for several hours (3–4 hours) until the meat and cartilage are very tender and starting to come away from the bone.

4. 4

   Add the soaked chickpeas about halfway through cooking so they cook fully with the meat, then add the raisins near the end for a light touch of sweetness.

5. 5

   Let the sauce thicken until sticky and rich (thanks to the natural gelatine in the trotters) and serve hot with Moroccan bread; this hearty winter dish is a much-loved part of Moroccan culinary heritage, considered fortifying and made especially on cold days.