Garbanzo and Green Bean Tagine

I made this for the Naw Ruz celebration last week. It was gone by the end of the night.
It's a Moroccan stew that's sweet but full of spice.
Note, this isn't a quick recipe by any means, but it's quite worth the time.
Another note, I ate it while it was very hot and burnt my tongue. :(

Someone else made it and it looked like this.

Ingredients:

• 1.5 cups mixed dried fruit. (I used 1/2 cup each of cranberries, prunes, and raisins)
• 1tbsp olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp ground allspice
• 8 oz or 1/2 lb green beans (trim ends and cut into 1'' pieces)
• 14.5 oz can diced tomatoes
• 1.5 cups vegetable stock
• 1tsp brown sugar
• salt and pepper to taste
• 15 oz can garbanzos (chickpeas)
• 1/4 cup slivered blanched almonds
• 2tbsp minced fresh parsley
• 1 tsp lemon zest

Directions:

1.  add fruit to boiling water and soak for 20 min. 
2. heat olive oil in large saucepan on medium heat
3. add onion, cover, cook for 5 min or until soft
4. stir in garlic, cinnamon, turmeric, and allspice for 30 seconds
5. add green beans, tomatoes (including juice), stock, brown sugar, salt and pepper
6. reduce heat to low
7. simmer for 20 min or until green beans are tender
8. coarsely chop fruit and add after green beans are tender
9. add chickpeas and cook for 5-10 min 
10. stir in almonds, parsley and lemon zest
11. taste and adjust seasonings.
12. Serve hot, but not hot enough to burn everyone's poor tongue.
13. Try serving it over rice, couscous, or quinoa.