In a heavy skillet, heat olive oil. Generously salt and pepper the chicken. Cook on each side until nicely browned. Transfer chicken to plate.
To skillet, add onion and garlic. Cook until fragrant. Stir in tomato paste and cook for 1-2 minutes, until it starts to darken.
Add chicken broth and harissa paste and stir well. Add in chickpeas and bring to a boil. Turn off heat, nestle the chicken pieces back into the pan, and transfer to oven.
Bake for 20-25 minutes, until chicken is cooked through and sauce has thickened. Top with herbs and a squeeze of lemon before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/01/08/harissa-chicken-chickpeas/