Adapted from Marcus Samuelsson.
Cook the dried chickpeas until nearly perfectly done, but still a little firm, by whatever method you prefer. In 2010 I had frozen chicken stock concentrate, so I actually cooked them in part of the chicken stock for the soup but in 2020 I cooked them in the instant Pot.
Season the chicken thighs with salt and pepper. Heat the olive oil in a large Dutch oven over medium high heat. Add the onions with a pinch of salt** and cook for 5 minutes. Add the garlic and cook for 1 more minute.
Add the chicken and brown it for about 5 more minutes, stirring occasionally. Add the turmeric, ground cumin, chili powder and caraway seeds, and stir to evenly coat the chicken. Add the vinegar and white wine and bring to a boil. Simmer briskly for 5 minutes.
In the meantime, cook the couscous until al dente in a pot of boiling, salted water.
Add the marjoram to the soup with salt and pepper to taste. Turn the heat off and stir in the yogurt, parsley and lemon juice. Taste for more salt or lemon juice. Serve ladled over the couscous.
*The second time I made this, in the summer of 2020, I skipped the couscous, which I did not have, and ladled the soup over Basmati rice. This worked fine, but we definitely ended up eating more rice than we would have with couscous.
**When adding salt as you cook, keep in mind whether you are using a commercial chicken stock that has salt or a homemade chicken stock without salt.