Heat olive oil in a large skillet over medium heat. Add in onion and carrot and saute 6 minutes.
Add in garlic, coriander, cumin, ginger, turmeric, cinnamon, and cayenne pepper and saute 30 seconds longer.
Stir in chicken broth, tomatoes and apricots and season with salt and pepper to taste.
Pour mixture into a slow cooker, add in chicken and chick peas and toss mixture.
Cover and cook on low heat 3 1/2 - 4 hours until chicken is cooked through.
Stir in lemon juice, cilantro and parsley. Serve warm over rice or couscous.
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