Place olive oil in a heavy based saucepan and add onion. Sauté for 5 minutes until translucent.
Then add garlic, potato and carrots. Sauté for another 5 minutes.
Add chickpeas, chicken, harissa, bush tomatoes, lemon myrtle, old man saltbush, cinnamon myrtle, mountain pepper leaf and riberry extract and sauté for until the chicken begins to brown for 5-6 minutes.
Add the tomatoes and fill one of the cans with water and add it to the pot. Reduce the heat to low and simmer with the lid half over the pot for one hour until thickened, stirring occasionally.