Cumin-Spiced Chickpeas And Carrots On Couscous

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1/2 cup organic vegetable broth

1 tablespoon grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon tomato paste

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

3 tablespoons canola oil, divided

1 cup chopped red bell pepper

1 cup julienne-cut carrots

1 jalapeƱo pepper, finely chopped

1 teaspoon cumin seeds

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

1/8 teaspoon ground red pepper

6 garlic cloves, minced

4 cups warm cooked couscous (about 2 cups dry)

1/2 cup cilantro leaves

Lemon wedges (optional)

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