In a large skillet over high heat, heat 2 tablespoons oil, two turns then add the beef/lamb stew stirring until liquids evaporates, pour in your slow cooker.
In the same pan, add the remaining olive oil, onion rings, ginger and garlic saute for 3 minutes or until fragrant, pour over the meat in the slow cooker.
In the same pan add the stock and all the spices, bring to a boil then pour over the meat in the slow cooker.
Cover and let it cook on low for 6 to 8 hours.
Stir in the squash and garbanzo beans and cook until tender, about 30 minutes; check the seasoning.
Serve hot with buttery couscous or your favorite side.