Heat 1 teaspoon olive oil in wok or large skillet on medium heat. Add bay leaves and simmer until fragrant, approximately 3 minutes. Remove bay leaves. Add garlic and onions and saute until onions are translucent. Add the rest of spices and stir until spices are evenly dispersed.

Add carrots and cook until they're almost fork-tender. Add the remainder of olive oil, garbanzo beans, tomatoes, sea salt and pepper. Stir well. Add vegetable broth, stir and cover. Cook for approximately 15 minutes, until the olive oil and vegetable broth form a savory broth. Serve immediately with some warm sourdough bread.