Rinse chickpeas with cold water and drain.
Slice the turkey breast.
Peel and halve the onion and cut into thin rings.
Heat the oil in a pan, fry the turkey and onion over a medium heat for 3 minutes. Season with salt and pepper.
Add the tomatoes, chickpeas, stock and harissa to the pan, bring to the boil, reduce the heat, cover and cook for 5 minutes.
Meanwhile, wash the herbs, shake dry and pull the leaves from the stalks. Squeeze the juice from the lemon.
Season the turkey mixture with salt, pepper and 1-2 tbsp lemon juice and add the herbs.