Algerian Chicken & Chickpea Soup ( Chorba / Shorba)

1. Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more. 2. Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour. 3. Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes. 4. If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve. 5. If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.