* 1 tablespoon Olive oil
* 1 Onion, peeled and chopped
* 2 Carrots, cut in half, lengthways and sliced thickly
* 310g skinless Chicken breasts, cut into thin strips
* 3 teaspoons Ras el hanout
* 400g can of Plum tomatoes, chopped
* 300ml hot Chicken stock (make from a Knorr Stock cube if you wish)
* 410g can of chick peas or The equivalent amount of dried beans, cooked
* Handful of Coriander leaves and stalks, chopped
* Sea salt and Freshly ground black pepper

===Method===
* Heat the Oil in a large pan or Wok, add the Carrots and Onions and sweat them down for 10 minutes
* Remove and reserve the Carrots and Onions
* Increase the heat and Brown the Chicken strips for 4 minutes or so
* Stir in the Spice mix and continue to heat for a few more minutes
* Return the Carrots and Onions to the pan, then add the Tomatoes, Chickpeas and the Stock. Season to taste with Salt and Pepper
* Bring to the Boil, reduce the heat and Simmer, covered for 25 minutes

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