(Crockpot) Moroccan-Style Stew

ONE
3 shallots, chopped
2 carrots, chopped
1 bell pepper, chopped
3 garlic cloves, pressed

TWO
1 tsp fresh ginger, minced
1/2 t cinnamon
1/2 t cumin
1/4 t paprika
1/4 t turmeric

THREE
8 oz beans, fresh or frozen, chopped
15oz cooked chickpeas (if canned, drained and rinsed)
15oz fresh (or canned) tomatoes, chopped
1 1/2 cups veggie stock
1 T fresh lemon juice
salt and pepper, to taste

FOUR
1/2 cup green peas, thawed
1/2 cup mixed dry fruit (apricots, apples, raisins, prunes...)
2 T fresh parsley, minced

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat. Add the ingredients in TWO and mix well until fragrant. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7 hours or on high for 4 1/2 hrs. Stir in the ingredients in FOUR and let it sit on warm for about 20-30 minutes. Serve over rice or couscous.

Original in Fresh from the Vegetarian Slow Cooker