Heat olive oil in a non-stick pan. Slice onion and add and sauté.
Slice carrot diagonally and add along with chicken pieces, celery, garlic, ginger, turmeric powder, cumin powder and salt and mix well. Cover and cook for 2-3 minutes.
Add oregano, chicken stock, crushed peppercorns, red chilli powder and tomato puree and mix well. Cover and cook on low heat for a minute.
Add chickpeas, mix lightly, cover and cook on low heat for 2 minutes.
Add Ras el Hanout and mix well, cover and cook on low heat for 40-45 minutes.