Spiced Carrot and Chickpea Tagine with Toasted Almonds

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp cinnamon
• ¼ tsp cayenne pepper (optional)
• 1 kg carrots, peeled and chopped
• 400g canned chickpeas, drained and rinsed
• 400ml vegetable broth
• 1 tbsp tomato paste
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• ½ cup slivered almonds, toasted

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using) and cook for 1 minute more.
2. Add the carrots and chickpeas to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the carrots are tender.
4. Stir in the lemon zest and juice. Season with salt and black pepper to taste.
5. Serve hot, topped with toasted almonds.