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