Cinnamon and Chicken Stew

1 tbsp oil
3 medium onion, thinly sliced
1 tbsp minced, peeled fresh ginger
3 cloves garlic, thinly sliced
1/2 tsp ground cumin
2 x 15-oz cans chickpeas (or 3 and 1/2 c cooked chickpeas)
1/2 small lemon, seeded and finely chopped, plus wedges for serving
4 plum tomatoes, coarsely chopped
3 sticks cinnamon
1 and 1/2 c water
1 whole chicken, cut into pieces, skin removed
coarse salt and freshly ground pepper
1/4 c coarsely chopped cilantro, plus more for garnish

Heat a large stockpot over medium heat and add oil. Add onion, ginger and garlic. Cook, stirring frequently, till onions are soft and translucent, about 10 minutes. Add cumin and stir for 30 seconds. Add chickpeas, lemon, tomatoes and cinnamon; cook till tomatoes soften slightly, about 3 minutes.

Season chicken with salt and pepper; add to pot. Add water, nestling chicken into liquid. Bring to a boil. Reduce to a gentle simmer and cook, partially covered, till chicken is cooked through -- about 40 minutes. Remove chicken.

Continue cooking over high heat to reduce slightly if necessary, crushing some chickpeas to thicken. Stir in cilantro. Taste and adjust for seasoning. Spoon chickpeas and liquid into serving bowls; top with chicken. Sprinkle with cilantro and serve with lemon.

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Sorry, don't know where this recipe came from. Somewhere online I suppose.
I didn't have a whole chicken handy so used a tray of chicken thighs instead.
The local store doesn't have fresh cilantro either so I did a google search and found a suggestion to use celery leaves.