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1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, ginger, cumin and cinnamon; cook, stirring frequently, 4 to 5 minutes. Add the tomatoes, broth, peas, olives and raisins; simmer 7 to 8 minutes. Add the chicken and chickpeas; cook 3 to 4 minutes, until chicken is heated through.