Instructions: Make spice mixture: In small bowl, mix cumin, paprika, cinnamon, coriander, cloves, salt and pepper.

In large skillet, heat oil over medium heat. Add spice mixture and cook, stirring constantly, 15 seconds. Stir in 3 tablespoons water. Cook briefly, stirring, then stir in chickpeas.

Cover, reduce heat to medium-low and cook 2 minutes, stirring once. Stir in brown sugar, then carrots and onion. Cover and cook 1 minute more. Remove from heat and mix in lemon juice.

Transfer chickpeas to serving bowl, sprinkle with parsley and serve warm.

This recipe yields 6 servings.

Comments: Dont be intimidated by this long ingredient list: Much of it is a spice mix you can put together in a couple of minutes. Canned chickpeas work fine here, but remember they just need to heat through, not cook; two to three minutes in the pot is plenty.

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