Serves 2

Ingredients:

• 2 cups Chickpeas, soaked overnight
• 2 medium Zucchini, cut into 1/2 inch half-moons
• 1 bunch Carrots, cut into 1/4 inch rounds
• 2 Tbsp. Dill, minced
• 1/4 cup Olive Oil
• 1 Tbsp. Tomato Paste
• 1 tsp. Salt
• 1/4 tsp. Cinnamon
• 1/4 tsp. Cayenne
• 1 tsp. ground Cumin

Bring a medium pot of water to a boil. Add soaked chickpeas and lower to a simmer. Cook for 1 hour; then drain.

Heat the oil in a large skillet over a medium-high heat. Add zucchini and carrots and sauté until tender. Add all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, cayenne, tomato paste and lemon juice). Add 1/2  cup water and mix thoroughly. Bring to a simmer, reduce heat to low, cover and cook for 10 minutes. Season with salt and pepper and more spices, if desired. Divide between two plates and top with a good amount of minced dill.