1/2 cup dry quinoa
1 T olive oil
1/2 onion
1 tsp garlic, crushed
3 large carrots
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground ginger
1/8 tsp cayenne pepper
1/4 tsp cinnamon
1/2 of a 14-oz can crushed tomatoes (fire-roasted taste best)
1 15-oz can chickpeas, drained and rinsed
1/4 cup pitted dates (about 6), chopped small
1/4 cup raisins
Juice of 1/2 large lemon
1/2 bunch cilantro, chopped finely
1/4 tsp sea salt
Black pepper to taste