In a large, heavy-bottomed pot (or tagine) add in the oil and onion. Sautee for about 2-3 minutes and add the garlic. Add all other ingredients (except for 1/2 the mint and the parsley), and add 2 cups of water. Cover with lid and let simmer for approximately 40 minutes. Taste and adjust the seasoning if needed. Remove from heat. Serve over cooked basmati rice and garnish with the remaining chopped mint and parsley.