Peel and chop the onions. Peel the spring carrots.
Cut the unpeeled orange into cubes.
Soften the onion and fennel seeds in olive oil over low heat in a tagine or flameproof casserole dish. Add the carrots and orange, pour in the vegetable stock and cook for 10 minutes.
Add the drained chickpeas and cook another 5 minutes. Season.