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

Add diced carrots, chopped tomatoes, and cooked chickpeas.

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

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

Stir in olives and garnish with fresh cilantro before serving.

Serve this flavorful Moroccan dish with couscous or crusty bread.