1. In a large stockpot, heat oil over medium-high. Add chicken, cumin & cinnamon. Sauté 5-7 minutes, stirring throughout. Add onions & sauté another 4-5 minutes, or until onions are tender. Add tomatoes, broth, stir-fry mix & raisins. Turn heat to low & simmer 7-8 minutes.
2. Add chickpeas to pot. Cook 3-4 minutes, or until chickpeas are warm.
3. Divide evenly in bowls & serve.