Lamb Curry With Chickpeas

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1 large onion, chopped

2 carrots, sliced 1/2 inch thick

1 (14 oz.) can reduced-fat coconut milk

3 tablespoons madras curry powder

2 1/2 pounds lamb shoulder, trimmed of fat and cut into 1 1/2-inch cubes

Kosher salt

Black pepper

2 tablespoons vegetable oil

1 (20 oz.) can chickpeas, drained and rinsed

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