Moroccan Chickpea Stew

Instructions

1. 1

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

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the cumin, coriander, paprika, and cinnamon, and cook for another minute until fragrant.

4. 4

   Add the chopped tomatoes and carrots to the pot, and cook for 5 minutes, stirring occasionally.

5. 5

   Drain and rinse the canned chickpeas, then add them to the pot.

6. 6

   Pour in enough water to cover the ingredients, and bring to a boil.

7. 7

   Reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the carrots are tender.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve hot, garnished with fresh herbs if desired.