* 1 tablespoon Olive oil
* 1 Onion, peeled and chopped
* 4 cloves of Garlic peeled and crushed - or to taste
* 1 small head of celery, chopped, leaves as well if you have them
* 2 Carrots, cut in half lengthways and sliced thickly
* 1 sweet pepper, any colour, chopped - I only had a half left.
* 310g skinless Chicken breasts, cut into thin strips
* 3 teaspoons Ras el hanout
* 2 teaspoons of ground cumin seeds (white)
* 3 fresh red chillies, chopped
* 400g can of Plum tomatoes, chopped
* 1 tablespoon tomato puree
* 300ml hot Chicken stock (make from a Knorr Stock cube if you wish)
* 1 410g can of chick peas or The equivalent amount of dried beans, cooked
* 1 teaspoon of dried parsley if no fresh is available.
* Sea salt and Freshly ground black pepper

===Method===
* Heat the Oil in a large pan or Wok, add a good grind of black pepper to it and then add the Carrots, celery, Onions and Garlic and sweat them down for 10 minutes
* Remove and reserve.
* Increase the heat, add a little more oil if needed and Brown the Chicken strips for 4 minutes or so
* Stir in the Spices, mix and continue to heat for a few more minutes
* Return the previously reserved onion mixture (from point 2) to the pan, add the Tomatoes, sweet peppers, parsley, chillies, Chickpeas and the Stock. Season to taste with Salt
* Bring to the Boil, reduce the heat and Simmer, covered for 25 minutes or so.

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