Chickpea curry and carrots

For 4 people

1 onion
3 cloves of garlic
1 tablespoon of olive oil.
450g carrots, peeled and cut into slices
400g canned chickpea, drained
2 tablespoon turmeric shavings.
1 tablespoon. cumin shave coffee powder
1 teaspoon of cinnamon powder
1 pinch of cayenne pepper
1 pinch of pepper
200g of water
1/2 lemon confit, rinsed and diced
4 tablespoon unsweetened plain yogurt.
1/2 bouquet of fresh coriander
In a skillet, for the olive oil. Sauteed the onion peeled and chopped with the crushed garlic over high heat for a few minutes.

Reduce the heat and add the carrots, spices and water. Allow to soften for about 25 to 30 minutes.

Check that the carrots are cooked by pricking with the tip of a knife, they should be tender.Add the chickpeas and lemon confit. Cook over low heat for another 5 minutes.

Serve immediately accompanied by lightly whipped yogurt with a fork and sprinkled with cilantro.