Heat the oil in a saucepan over a medium head and add the onion and garlic and cook for 5 minutes.
Add the cumin, cinnamon, smoked paprika and harrisa paste and cook for 1 minute. Add the tomatoes, chickpeas and chicken stock and bring to the boil.
Reduce the heat and simmer for approximately 15 minutes
Serve with crusty sourdough bread. I spread mine with Philadelphia and a touch of harissa and it was delicious.
Recipe adapted from Donna Hay Magazine June/July 2011