1 onion, sliced
4 cloves garlic, finely chopped or pressed
3 Tbsp. olive oil
1 1/4 tsp. salt
1 tsp. ginger
1 tsp. turmeric
1/4 tsp. cinnamon
1 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. cumin
1 Tbsp. thyme leaves
4 or 5 carrots, peeled and cut into 1/4” thick sticks
1 cup water (half vegetable or chicken broth, if desired)
1 1/2 to 2 cups cooked or canned chickpeas, drained
1 cup slivered almonds, toasted


Cook the carrots in the olive oil over fairly high heat until they brown a little. Add the onions and garlic and sauté over low heat for several minutes. Add the salt, spices, herbs, and the water. Cover and simmer over medium-low heat until the carrots are tender–about 25 minutes. When the carrots are tender, add the chickpeas. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Stir in 1/2 cup almonds. Taste, adjust seasoning, sprinkle the remainder of the almonds over the top. Garnish with a sprig of thyme.