Canned Chickpeas

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

5 tablespoons salted butter, cut into 1-tablespoon pieces, divided

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

Kosher salt and ground black pepper

3 teaspoons cumin seeds, divided

¼ teaspoon cayenne pepper OR red pepper flakes, plus another ¼ teaspoon (optional)

Two 15½-ounce cans chickpeas, 1 cup liquid reserved, rinsed and drained

1 head garlic, outer papery skins removed, top third cut off and discarded

1 teaspoon white OR black sesame seeds

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