Vegan Chickpea Stew with California Figs, Turmeric, and Cumin

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup onion, diced
• 1 garlic clove, smashed once with side of knife
• 1/2 cup carrots, sliced (use thin carrots, otherwise, cut into half-moon shapes)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1 (15-oz) can chickpeas, rinsed and drained (1 1/2 cups)
• 8 to 12 California Dried Figs, stems removed and quartered
• 1 (10-14 oz) can diced tomatoes with green chilies
• 1 cup vegetable broth
• 1/4 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons coconut butter
• Brown rice or other cooked grain for serving