Moroccan Braised Chickpeas

1 1/2 cups dried chickpeas (soaked overnight in cold water)
2 Tbl olive oil
2 onions, cut in wedges
2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 Tbl ground coriander
1 tsp ground cinnamon
300 ml vegetable stock
2 carrots, sliced
1/2 cup dried apricots, halved
1/2 cup raisins
1/4 cup flaked almonds
2 Tbl fresh coriander, chopped
2 Tbl fresh parsley, chopped
salt and pepper

Place chickpeas (after soaking) in a pan with lots of cold water and boil rapidly for 10 min. then place in a casserole dish covered with lukewarm water and cover.
Place in unheated oven and then set to 200 deg and cook for 1 hr, then reduce heat to 160 deg for another hour.
Meanwhile, place olive oil and onions in a fry pan and cook for 6 min or until softened. Add spices and cook 2-3 min, stir in next 5 ingredients and bring to the boil.
Drain chickpeas, add spicy vegetable mixture and stir, cover and return to oven for 30 min.
Season and lightly stir in half the herbs, sprinkle with remainder and serve.