1 In a tagine or large pot, sauté chopped onions and minced garlic until softened.

2 Add diced carrots, chopped tomatoes, and cooked chickpeas.

3 Season with cumin, coriander, cinnamon, and paprika. Stir to coat.

4 Pour in vegetable broth and bring to a simmer. Cook until carrots are tender.

5 Stir in olives and garnish with fresh cilantro before serving.

6 Serve this flavorful Moroccan dish with couscous or crusty bread.