In heavy pan, heat the oil. Add the onions and garlic and lightly brown. Add the meat and brown all over. Stir in chickpeas and cook, for a few minutes. Add potatoes and spices. Mix well. Season with salt and pepper and enough stock to cover. Gently place eggs in a pot so they are covered. Bring to a boil, reduce heat,cover and cook over a very low heat for 8 hours. Before serving shell the eggs and return them to the pot.
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