Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 inch piece of ginger, grated
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can coconut milk
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon lemon juice
- 1 cup peeled and chopped carrots
- 1 (15 ounce) can chickpeas, rinsed and drained
- Salt and black pepper to taste
- 1/4 cup slivered almonds, toasted
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, coriander, cayenne (if using), and ginger and cook for 1 minute more.
- Add the diced tomatoes, coconut milk, vegetable broth, tomato paste, and lemon juice to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Stir in the carrots and chickpeas and simmer until the carrots are tender, about 10 minutes more. Season with salt and pepper to taste.
- Serve hot, topped with toasted almonds.