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Your oven to 425°F (220°C). Peel and chop the carrots into uniform bite-sized pieces.
The carrots with olive oil, harissa paste, salt, and pepper in a bowl.
The carrots on a baking sheet lined with parchment paper and roast for about 20 to 25 minutes.
The chopped onion in a skillet over medium heat until soft, then add the minced garlic and cook until fragrant.
The chickpeas to the skillet and cook for about 5 minutes, stirring occasionally.
The roasted carrots with the chickpeas in the skillet and mix gently.
Hot, garnished with cilantro and accompanied by lemon wedges.