Warm a pan on medium/high heat. Add a tbsp of oil and saute the onion for 2 minutes. Add the garlic, carrot, and bell pepper, and cook while stirring for another 5 minutes.

Add the chickpeas, bay leaves, water, sugar, bouillon cube, and red wine. Bring to a boil, let it simmer for 30 minutes while covered with a lid. Stir every now and then.

Remove the lid, add the fresh thyme and cumin, let it simmer uncovered for about 3 minutes. 

Add the cornstarch to a small bowl and mix it with the water. Add the cornstarch mixture to the pan while stirring continually. Let it simmer for 2 minutes or until you’ve reached your preferred thickness.

Serve with rice or bread and fresh herbs of choice.