Step 1- Preparations

• Wash the carrots and zucchini, cut into small pieces and set aside.
• Finely dice the onion, peel the garlic clove and set aside as well.
• Briefly rinse chickpeas with water and drain in a colander.

Step 2- Cooking

• First, heat 5 tablespoons of rapeseed oil in a pot or pan.
• Add the carrots and fry until they are soft on the outside and still have crunch on the inside.
• Then add the onion and sauté.
• When the onions are glazed, add 1 teaspoon each of cinnamon and sugar, 2 teaspoons of turmeric, and 1/2 teaspoon each of cumin, coriander, and pepper, and then press in the garlic clove.
• Then add 500 g of pureed tomatoes and 300 ml of water and bring to a boil over high heat.
• When it boils, add the zucchini and 1 tablespoon of tomato paste, stir gently and turn the heat to medium.
• After 10 minutes, add the chickpeas and season with salt.
• Turn off the heat and let it simmer for 10 minutes.
• Serve with rice, couscous, bulgur or buckwheat. 

Enjoy your meal!