Moroccan Chicken and Chickpea Stew

Ingredients

• Maldon Salt, to taste
• 2 Carrots, peeled and finely diced
• 4 Garlic Cloves, chopped
• 170g Tagine Paste
• 2 Sticks Celery, washed and finely diced
• 2 tbsp Olive Oil
• 2 Tins Chickpeas, drained
• 1 Tins Tinned Tomatoes
• 1 Onion, peeled and diced
• 4 tbsp Greek Yoghurt
• 6 Dried Apricots, chopped
• 10g Coriander, picked
• 1/2 Lemon Juice
• 300g Cooked Chicken, shredded
• 1/4 tsp Ground Cinnamon
• 400ml Chicken Stock
• 1 pinch of Sugar
• 1 tsp Ground Cumin