1. In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors. 2. Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on LOW for 6-8 hours. 3. About 20 minutes before serving, add the peas and dried fruit. 4. When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
