Chickpea Salad

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2 tablespoons olive oil

1 pound carrots, peeled and sliced into 1/4-inch rounds

1/2 cup chicken stock

1 15-ounce can chickpeas, drained and rinsed

2 teaspoons ground cumin

1 teaspoon paprika

1 tablespoon lemon juice

1 small red onion, thinly sliced (1 cup)

8 cups watercress, washed and dried

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