Moroccan Carrot and Chickpea Stew

From: Food 52 (https://food52.com/recipes/33679-moroccan-carrot-and-chickpea-stew)

• 1tablespoon olive oil
• 1/2 medium onion, chopped
• 2garlic cloves, minced
• 1teaspoon finely grated fresh ginger
• 1teaspoon ancho chile powder
• 1/2teaspoon ground cumin
• 1/2teaspoon ground turmeric
• 1/2teaspoon smoked paprika
• 1/2teaspoon salt
• 1/4teaspoon ground cinnamon
• 1/4cup golden raisins
• 2tablespoons fresh lemon juice
• 2tablespoons tomato paste
• 3/4 pound carrots, cleaned and roughly chopped
• 19ounces can chickpeas, drained and rinsed
• 2cups water
• Couscous and fresh cilantro for serving

1. Heat olive oil in a pot over medium heat. Add the onion, garlic, and ginger, and cook until just beginning to soften, about 2-3 minutes.
2. Add the chile powder, cumin, turmeric, paprika, salt and cinnamon, and continue to cook, stirring often, for 2-3 minutes more.
3. Add the golden raisins, lemon juice, and tomato paste, stirring until well combined. Cook another minute, then add the carrots and chickpeas. Give everything a good stir to ensure that everything is well mixed. Add the water, and bring to a boil. Reduce heat to low, and simmer, covered for about 30 minutes.
4. Remove cover and cook an additional 5 minutes to allow stew to thicken slightly. Season to taste with additional salt if needed. Serve stew atop couscous with a sprinkle of fresh cilantro on top.