Peel carrots and boil whole in salted water till tender. Drain, spread out to cook and dry before slicing them quite thinly. Pan fry the cumin seeds, then grind in a pestle and mortar (or just crush with a spoon), add garlic and 1/2 tsp salt and pound some more.
Mix lemon juice, sugar and olive oil into garlic mixture. Now toss carrots and chickpeas in the cumin dressing with the coriander. Serve at room temperature.