Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes, or until softened, stirring occasionally.
Add the chopped chicken to the pan and fry for 4-5 minutes, or until golden-brown, stirring occasionally. Add the tomato purée and chicken stock and heat until simmering.
Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes.
To serve, spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese.
