4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 Tablespoons lemon juice
1/8 teaspoon salt
1/4 cup chopped, fresh parsley
Heat oil in a large skillet over medium heat. Add garlic, paprika, cumin, and coriander; cook; stirring until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice, and salt. Bring to a simmer.
Reduce heat to low, cove and cook until tender, about 5-7 minutes.
Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2-4 minutes.
Stir in the parsley.
Serve hot or at room temperature