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Heat the oil in a large skilled.
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Sauté the shallots, garlic and spices for about 2 minutes over medium heat.
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Add the red peppers and carrots and sauté for about 5-7 minutes.
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Dump all this into a 4 to 6 quart crock pot (slow cooker).
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Add the beans, lemon juice, chick peas, tomatoes and vegetable stock and cook either on low for 6 hours or on high for 3 hours (I did it on high).
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About 1/2 hour before serving, add the dried fruit, peas and olives.
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Serve over fresh, raw kale or rice