Place meat and oil in a large heavy-based saucepan.
Add onions, garlic, ginger, cinnamon, coriander, bay leaf, paprika and apricots and toss together over medium heat, then pour in 600 ml of stock.
Bring to the boil, reduce the heat, then cover and simmer for 1 hour, stirring occasionally. Meanwhile rinse chick peas in a sieve under cold water until the water runs clear.
Add chick peas and cherries to the tagine.
You may also need to add a little more liquid at this point. Simmer for about 30 minutes or until meat is tender. Season with salt.
Serve in a traditional tagine dish if you like.
Sprinkle with toasted almond flakes and parsley before serving.
