Moroccan-Inspired Vegetable And Chickpea Stew - cooking recipe

Ingredients

1 tablespoon olive oil
3 shallots, chopped
1 large carrot, chopped
1 small yellow bell pepper, seeded and chopped (or a red bell pepper)
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, ends trimmed and cut into 1-inch pieces
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, drained and chopped
1 1/2 cups vegetable stock
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
1/2 cup frozen peas, thawed
1/2 cup mixed dried fruit (apricots, apple slices, prunes, raisens, etc)
1/4 cup green olives, drained, halved and pitted
1 tablespoon fresh parsley leaves, minced

Preparation

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.
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.
About 20 minutes before serving, add the peas and dried fruit.
When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.