Heat the oven to 200C/390F/gas 6. In a bowl, toss the carrots with two tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper. Spread out on an oven tray lined with baking paper, then roast for 20 minutes: they should still be a little crunchy.
Heat the remaining two tablespoons of oil in a large frying pan on a medium flame, then fry the onion, caraway and cumin for 10 minutes, stirring occasionally, until golden brown.
Add the chard, cooked carrots, chickpeas, 75ml water, half a teaspoon of salt and a good grind of pepper, and mix through. Cook for five minutes, until the chard is soft and just about all the liquid in the pan has evaporated.
Off the heat, stir in the lemon juice, then serve with a generous spoonful of yoghurt, a sprinkling of coriander, a drizzle of oil and a wedge of lemon.