Prepare chick peas according to on pack preparation instructions and soak overnight.
Toss half the oil over diced meat and cook in batches in a heavy based, deep pot until seared. Set aside.
Add remaining oil to pot with onion, garlic and spices and cook for several minutes until onion softens and spices are fragrant.
Return lamb to the pot with stock, chick peas and cinnamon stick. Bring to the boil, reduce to a simmer and cook covered for 1 1/2 hours.
Approximately 30 minutes prior to completion of cooking time, add dates, orange and honey to pot. Continue cooking for 30 minutes until meat is tender.
Serve tagine sprinkled with coriander and accompanied with an almond & herb couscous.