Moroccan Roasted Vegetable Stew

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A little olive oil

2 medium onions, cut in 1- inch chunks

1/2 pound baby carrots

1 tablespoon cumin seeds

1 tablespoon mustard seeds

Salt to taste

1 medium head of garlic

6 medium tomatoes, not too ripe

4 large red and/or yellow bell peppers

1 cinnamon stick

1 1/2 cups cooked chickpeas (or a 15- ounce can, rinsed and drained)

3 tablespoons fresh lemon juice (possibly more)

Freshly ground black pepper to taste

Minced fresh parsley (optional)

Lemon wedges (optional)

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