Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.

Add 1 pound of lamb chunks to the pot and sear for 5-7 minutes until browned.

Stir in 1 chopped onion and 3 minced garlic cloves, cooking for 3-4 minutes until translucent.

Add 2 cups of sliced carrots, 1 cup of diced tomatoes, and 2 cups of broth. Then sprinkle in the spices: 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground ginger. Season with salt and pepper to taste and stir to combine.

Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 1 hour, stirring occasionally.

Stir in 2 cups of chickpeas and continue simmering for an additional 10-15 minutes.

Ladle the stew into bowls and garnish with freshly chopped parsley before serving.