Cook the chickpeas

Season chicken with salt and pepper. Saute chicken, chickpeas, onion, tumeric, cumin, and Caraway seeds until chicken is browned on all sides, about 5 min.

Add vinegar and white wine and bring to a simmer. Cook for 5 minutes.

Add tomatoes and stock and cook at a simmer for 1 hr.

While soup is simmering cook couscous until al dente.

Add marjoram and couscous to soup and season with salt and pepper. Stir in yogurt, lemon juice and parsley and serve.