Add the garlic, ginger, chilli and onion and fry on a medium to high heat until soft.
Once the onion is soft add the cumin seeds and capsicum. Continue to cook for a few minutes.
Next add the carrots to the pan and continue to stir for 5 minutes as the carrot softens slightly.
To further cook the carrot add the tomato puree and vegetable stock.
Stir until combined and turn the heat down to a medium temperature.
Add the smokey paprika, ground turmeric, cinnamon, star anise, currants and salt to taste. Continue to stop and allow the dish to cook until the carrot has reached the desired level of softness.
To serve, gently stir the beans through the dish and allow them to be coated in the spiced tomato mixture.
Allow the beans to heat through.
Remove the frying pan from the heat and top the beans with pinenuts, lemon zest and coriander.
Serve the Moroccan Spiced Beans with the reserved lemon juice for added zing.