Moroccan Roasted Vegetable Stew

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2 medium-sized onions , in 1-inch chunks

1½ cups cooked chickpeas (1 15-ounce can, rinsed and drained)

4 large red and/or yellow bell peppers

½ pound baby carrots salt to taste

A little olive oil

1 tablespoon cumin seeds

3 tablespoons fresh lemon juice (possibly more) freshly ground black pepper

1 tablespoon mustard seeds

1 cinnamon stick

1 medium-sized garlic bulb

6 medium-sized tomatoes , not too ripe

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