Put the garlic, cumin, paprika, oil and 2 tablespoons (30ml) of water in a saucepan over a moderate heat, stir together and boil for 1 minute.
Add the carrots to the pan, stir well, then pour 300 ml of boiling water into the pan and add a pinch of salt. Cover with a lid and cook over a low heat for 20–25 minutes, occasionally giving the pan a little shake. To check if the carrots are tender and cooked, lift the lid and pierce the carrots with a skewer; by this stage all the liquid should have evaporated. If any liquid remains in the pan, uncover the saucepan to let it cook off.
Tip the carrots into a serving dish and scatter with the chopped fresh flat-leaf parsley. Garnish with a sprig of fresh parsley.