To make the Moroccan spice blend, combine all the spices (cayenne pepper, turmeric, nutmeg, cardamon, cloves, aniseed, cumin seeds, peppercorns, cinnamon stick, coriander seeds, and allspice berries) and grind to powder in a spice grinder or food processor.Set aside.
Step 2: Sautee the chickpeas
To make the chickpeas, heat the olive oil in the pot over low heat.Stir in the onions, and cook them stirring until they become translucent.
Step 3: Season
Sprinkle in two tablespoons of the spice blend you made before, ½ teaspoon of salt and mix well.Add potatoes, carrot, and sesame seeds. Cook and stir for a minute. Add the chickpeas, and ⅓ cup [80 milliliters] of water (best if it is the water in which the chickpeas boiled).
Step 4: Simmer
Simmer covered over low heat until everything is cooked through, stir and add water as it becomes necessary to prevent it from burning.There should be some thickened liquid in the end, so add water and heat through as it becomes necessary to keep the same level of liquid you started.
Step 5: Serve
Season with salt to taste. Taste and add more of the spice blend if you’d like it spicier.Remove from the heat and serve.
Cook's notes
You may have leftover spice. Store in an airtight container for later use. If you wish to have sufficient leftover spice for another day, double the amount of ingredients for spices.The smaller you chop the carrot and potatoes the quicker the dish will be ready. Chop into smaller pieces for a shorter cooking time.