Chickpea tagine with carrots, cinnamon, and cumin

• 2 Tbs. olive oil
• 1 small onion, thinly sliced
• 3 c1oves garlic, minced
• 2 14.5-oz. cans chickpeas, rinsed and drained
• 3 medium carrots, peeled and sliced into thin rounds
• 1/4 cup dried currants
• 1 tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 2 tsp. honey
• 1/2 cup plain Greek style yogurt
• 3 Tbsp finely chopped parsley

Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.