TO MAKE THE SPICE BLEND – 2 tablespoons of cayenne pepper – 1 teaspoon of turmeric powder – ¼ teaspoon of nutmeg (freshly-grated) – The seeds of 4 cardamon pods (optional) – 6 cloves – ¼ teaspoon of aniseed – ¼ teaspoon of cumin seeds – 1 teaspoon of peppercorns – 1 cinnamon stick (about 1” [2.5 cm]) roughly crushed – ½ teaspoon of coriander seeds – 3 allspice berries
FOR THE CHICKPEAS – 3 tablespoons of olive oil – 2 large red onion, chopped – 1 pound of potato [0.45 kg], peeled and chopped – 1 large carrot, chopped – 1 tablespoon of sesame seeds – 6 cups of boiled chickpeas, or canned – 2 teaspoons of salt, or more to taste