Instructions

• In a tagine or large pot, sauté chopped onions and minced garlic until softened.
• Add diced carrots, chopped tomatoes, and cooked chickpeas.
• Season with cumin, coriander, cinnamon, and paprika. Stir to coat.
• Pour in vegetable broth and bring to a simmer. Cook until carrots are tender.
• Stir in olives and garnish with fresh cilantro before serving.
• Serve this flavorful Moroccan dish with couscous or crusty bread.