Chickpea Tagine With Cinnamon, Cumin, And Carrots

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2 Tbs. olive oil

1 small onion, thinly sliced

3 cloves garlic, minced (1 Tbs.)

2 14.5-oz. cans chickpeas, rinsed and drained

3 medium carrots, peeled and sliced into thin rounds

¼ cup dried currants

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 tsp. ground cumin

¼ tsp. cayenne pepper

2 tsp. honey

½ cup plain Greek-style yogurt

3 Tbs. finely chopped parsley

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