How to make
Cut the peeled carrot into circles and finely chop the pepper and onion. Put the vegetables in a pot with a little fat and stew them.
After they soften, add the paprika and flour, mix well and pour the canned tomatoes. Mix again and dilute with a little warm water.
Season with salt and kill the acidity of the tomatoes with a little sugar. When the stew boils, add the chickpeas and season with spearmint and cumin.
Cook the dish over moderate heat, by stirring occasionally.
Finally, season with black pepper and chopped dill.
The chickpeas with carrots and tomatoes dish is very tasty.
