Soak the chickpeas overnight, if you have time. If you don’t

(like me), you can skip that step.

Line your slow cooker with a bag, then layer the chickpeas on the bottom. Place seasoned rice and a drop of oil in a cheesecloth bag and add it to the slow cooker, if using. Place seasoned whole grain wheat and oil in another cheesecloth bag and add it to the slow cooker as well, if using. Add the onion, marrow bones, and meat.

Add the potatoes. Then add the eggs and garlic on top. Throw in the prunes or squirt in the silan. Season with turmeric, salt, pepper, cumin, paprika, soup mix, red pepper flakes, if you like, and cinnamon.

Fill the whole slow cooker with water and set it on low.