Never have been one to leave well enough alone (see: 'What's Up Doc' Carrot Vichyssoise), here's another recipe inspired by my favorite Looney Tunes character, who was fond of saying: "Carrot are divine! You get a dozen for a dime! It's maaaaa-gic!"
(Bugs Bunny graphic courtesy Warner Bros. Entertainment) —wssmom
skinny carrots, scraped and cut into little cubes
each: cinnamon, nutmeg, cumin, paprika (or aleppo pepper, thanks for the introduction, Sagegreen!), and caraway seeds
couple cloves of garlic, smashed
14.5 ounce can chickpeas, drained well
14.5 ounce can chopped tomatoes, juice and all
honey or other sweetener
water, if needed
Cook the carrots in a small amount of salted water until tender, about 5-7 minutes (more if you cut them bigger).
Meanwhile, heat the oil in a medium saucepan and add the spices and garlic; cook, stirring, over medium-low heat, until the kitchen starts to smell like Rabat or Marrakesh.
Drain the carrots and stir into the spices along with the tomatoes, the chickpeas, and the honey. Simmer about 15 minutes, adding water if needed; stir in the cilantro, and serve alongside your favorite grain (farro, quinoa, brown rice, etc.)