Heat oil in a large nonstick saucepan over medium heat. Add onion and next 5 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, broth, and tomato juice, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until tender. Top with apricots and almonds, and sprinkle with parsley. Serve over couscous.