Vegan Maghreb Bowl with Carrot Puree & Chickpeas

Ingredients

• 900g carrots peeled, diced
• 100g diced onion
• 6 tbsp olive oil
• 4 tbsp roasted sesame oil
• 2 tsp salt
• 2 tsp sugar
• 1 cup of water
• 1 lemon juice
• 1 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 800 g canned chickpeas (strained)
• 2 tomatoes, diced
• 2 small onions or spring onions, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tsp tahini paste
• 2 tbsp harissa paste, or more
• 100 ml water (as needed)
• 1/4 tsp salt (to taste)