Preheat oven to 400˚F (200˚C).
To make the red pepper paste, put the oil, onion, garlic, tomato paste, cayenne pepper, paprika, red capsicums and sea salt in a food processor and blitz.
In a large pan, add the red pepper paste and fry over a medium heat, stirring occasionally, for 5 minutes. Add the tomato passata, sugar, chickpeas and 250 ml (1 cup) of water. Bring to a very gentle simmer, cover and cook over a very low heat for 1 hour, stirring from time to time and adding water as needed to maintain a sauce-like consistency (the sauce needs to thicken without the chickpeas becoming dry). When ready, leave to cool.
Place the carrots on a large baking tray, drizzle with the olive oil and season well with salt and pepper. Roast for 40 minutes, or until the carrots are tender and starting to turn golden.
To serve, spoon the chickpeas onto a large serving dish, scatter over the baby spinach, and arrange the carrots on top. To finish, sprinkle over the herbs and za'atar.