Moroccan Carrot Chickpea Stew

Heat olive oil in a pot over medium heat.

Sauté onion and garlic until fragrant.

Add carrots and cook for 5 minutes.

Stir in cumin, paprika, and cinnamon.

Add chickpeas, tomatoes, and broth.

Bring to a gentle simmer.

Cook for 20 minutes until carrots are tender.

Season with salt to taste and serve warm.