Wash, peel the carrots then cut them into slices. Reserve.
In a pan, pour the olive oil with the pressed garlic and brown over heat for 2 to 3 minutes.Add the carrot slices and stir. Pour the lemon juice and orange juice over the carrots, with the 5 cl of water.Salt, pepper and add the cumin powder and cinnamon.Stir, cover and cook over medium heat, stirring occasionally, until the liquid is absorbed (about 10 to 15 minutes).You can finish cooking without a lid. When the carrots are cooked, once the juice has evaporated, remove them from the heat and place them in a salad bowl. Add the chickpeas and stir.
Add the crumbled feta, cumin and/or nigella seeds and chopped flat-leaf parsley.
Serve immediately or later, chilled.
