Carrot and Chickpea Ragù

Instructions

1. 1

   Peel and chop the carrots into small pieces.

2. 2

   Finely chop the onion and garlic.

3. 3

   Heat the olive oil in a large pan over medium heat.

4. 4

   Add the chopped onion and garlic to the pan and sauté until they are soft and translucent.

5. 5

   Add the chopped carrots to the pan and cook for about 5 minutes, stirring occasionally.

6. 6

   Add the canned chickpeas, canned tomatoes, paprika, and cumin to the pan. Stir well to combine.

7. 7

   Season with salt and pepper to taste.

8. 8

   Reduce the heat to low and let the mixture simmer for about 20-25 minutes, or until the carrots are tender and the flavors have melded together.

9. 9

   Serve the Carrot and Chickpea Ragù hot, optionally garnished with fresh herbs.