Heat 2 tbsp olive oil in a large saucepan.
Add onion, carrot, garlic and sauté until tender.
Stir in potato, chickpeas, diced tomatoes, spices, the broth and bring it to a boil.
Cover the saucepan with lead, reduce heat and simmer for about 15 minutes.
In the separate pan preheat the rest of olive oil. Add chicken breast and cook until tender. Set aside.
Stir in fired chicken pieces to the pan with sauce.
Serve with couscous and yogurt on the side