Braised Carrots and Chickpeas with Israeli Couscous

Name: Braised Carrots and Chickpeas with Israeli Couscous
Ingredients: 2 Tbs. extra-virgin olive oil; 1 yellow onion, minced; 8 garlic cloves, minced; 2-inch (5-cm) piece fresh ginger, peeled and grated; 1 1/2 tsp. ground cinnamon; 1 1/2 tsp. ground cumin; 1/2 tsp. smoked paprika, plus more for garnish; 1/2 tsp. ground turmeric; Kosher salt and freshly ground pepper; 2 Tbs. tomato paste; 6 carrots (about 1 1/4 lb./625 g total), peeled, halved lengthwise and each half cut into 2 or 3 pieces; 2 cans (each 15 oz./470 g) chickpeas, drained and rinsed; 1 lb. (500 g) peewee or other small new potatoes, halved; 1 to 2 Tbs. date syrup or wildflower honey; 1/2 cup (2 1/2 oz./75 g) pitted green olives, halved; 1 preserved lemon, coarsely chopped; 2 cups (16 fl. oz./500 ml) vegetable or chicken stock; 2 bay leaves; 1/2 cup (2 3/4 oz./85 g) Marcona almonds, coarsely chopped and lightly crushed with the side of a knife; 1 small bunch fresh flat-leaf parsley, chopped; Leaves of 1 bunch fresh mint