Chick pea stew

My best-guess recollection of what went into the chick pea stew I served last night:

3 cups dried chick peas (garbanzo beans)
1 cup dried white beans (navy beans)
½ cup peanut butter
¼ cup vegetable oil (I used canola)
1 tbsp whole mustard seed
2 tsp garlic powder
2 tsp ground ginger
3 tbsp crushed chilis
2 tbsp lemon juice
2 tsp salt
2 tbsp soy sauce
1½ cup diced carrots
¼ cup chick pea flour

Soak the beans in water overnight, drain, then cook in 8 cups water in slow cooker — on high to bring to a boil, then 4 hours on high, then simmer on low.  Once water comes to a boil, skim off foam, and add peanut butter, oil, and spices.  After reducing heat to low, add lemon juice, salt, soy sauce, and carrots.  After another couple of hours, if the liquid is too thin, thicken with chick pea flour mixed with a bit of water.