We had this for dinner last night, served over cous-cous. It was a hit with everyone. Even the very picky 7 year old liked it when she finally tried it, under threat of hunger. She didn't admit to liking it, of course, but she at it all without complaining.

Vegetable and Chickpea Stew

1 tablespoon olive oil
3 shallots, chipped,
1 large carrot, chopped
1 small yellow or red bell pepper, seeded and chopped
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, trimmed and cut into 1 inch pieces
1 1/2 cups cooked garbanzo beans, or 1 can, drained and rinsed
1 can diced tomatoes
1 1/2 cups vegetable stock
1 tablespoon lemon juice
salt and pepper to taste
1/2 cup frozen peas
1/2 cup mixed dried fruit
1/4 cup green olives, drained, halved and pitted
1 tablespoon minced fresh parsley leaves

1. In a large skilled, 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 to 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