Heat the oil in a pan. Add the onion and carrots and cook for 4 minutes. Stir in the garlic and harissa. Cook for 1 minute.
Add the barley, tomatoes, and 1.3 litres of water. Bring to the boil, then simmer for 15 minutes.
Stir in the chickpeas, apricots, chicken and parsley. Cook for 10 minutes.
Serve with the lemon wedges.