A vegetable peeler turns carrots into quick-cooking ribbons without requiring a particularly precise knife. Save the awkward center pieces for soup rather than risking your fingers to get one more strip.
Peel three medium carrots into ribbons. Warm a tablespoon of oil in a wide pan and add a small sliced onion. Once softened, add the carrots and a drained tin of chickpeas. Toss with a pinch of cumin and a few tablespoons of water, cover briefly, then uncover and cook until the carrots are tender but not collapsing.
Finish with lemon juice and chopped parsley. Serve two portions over cooked couscous or with bread. A spoonful of plain plant yogurt is useful if you want a softer, cooler contrast.
Do not keep stirring simply because the pan is on. Once the carrot ribbons are soft, use broad turns with a spatula to keep them in long pieces rather than breaking them into a tangle of fragments.