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Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker.
Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice.
Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous.