Wash the meat and rub the chicken with salt and flour after that boil the meat and chicken in 6 cups of water.
Skim the stock, add 2 cinnamon sticks plus salt and leave to simmer. Drain chickpeas and add to the meat in the pot, Place a sieve over the pot and place the moghrabieh in it for steam for 1 1/2 hours until cooked.
To prevent steam from escaping cover the sieve with a thick clothe and then put the moghrabieh aside. Add the sliced onions, 1 tsp caraway seeds and 1 tsp of white pepper and cinnamon to the meat mixture and boil until the meat is cooked.
Heat ghee and pour it on to the meat, stir frequently on low heat for 15 minutes. Remove meat, chicken, onions and cut into small pieces keep it warm.
Half hour before serving put the moghrabieh in a separate pot on a low heat and add remaining caraway seeds and 1 tsp cinnamon and pepper. Pour some of the sauce with the chickpeas included on top of the moghrabieh and stir on a medium heat continually adding sauce until it becomes soft.
Pour the moghrabieh onto a big plate and place the onions, meat and chicken on top. Pour the remaining sauce into a gravy bowl and serve it hot.