8 oz green beans, ends trimmed and cut into 1-inch pieces
1 can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 cup Valencia (paella) rice
3/4 cup salsa
1/2 cup frozen peas, thawed
1/3 cup pimiento-stuffed green olives, sliced and drained
1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Stir in the garlic, oregano, cumin, and saffron and cook for 2 minutes longer.
2. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover, and cook on Low for 6 to 8 hours.
3. About an hour before the end of cooking time, stir in the rice, cover and cook on Low until tender.
4. About 10 minutes before serving, stir in the salsa, peas, and olives and cover. Taste to adjust the seasonings before serving.