Slow Cooker Moroccan Veggies and Preserved Lemon Stew | Drew & Cole

Ingredients

• 1 tbsp oil
• 1 x 400g tin cannellini beans, drained
• 500ml vegetable stock
• 500g new potatoes, slice in half
• 1 red onion, chopped
• 2 cloves of garlic, crushed
• 1 tsp ras el hanout
• 70g pitted black olives
• 2 small preserved lemons, chopped
• Pinch of pepper
• 150g shelled broad beans
• Handful or fresh parsley, chopped to serve