Harissa Roasted Carrot and Chickpea Stew | Chopped

Ingredients

• 1 1/2 pounds carrots, peeled and cut into 1-inch chunks
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons harissa paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can diced tomatoes (14.5 ounces)
• 2 cans chickpeas, drained and rinsed (15 ounces each)
• 3 cups vegetable broth
• 1/2 cup plain yogurt, for serving
• 1/4 cup fresh cilantro, chopped, for serving
• 1/4 teaspoon black pepper