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Heat olive oil in a heavy-bottomed pot over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant but not browned.
Add all spices (cumin, paprika, ras-el-hanout, cinnamon) to the pot and stir continuously for 1-2 minutes.
Pour in the chopped tomatoes, stirring to incorporate with the spiced oil. Add harissa paste and mix thoroughly.
Add chickpeas and vegetable stock, bringing the mixture to a gentle simmer. Reduce heat to low, cover partially, and let simmer for 15-20 minutes.
Remove from heat, taste for seasoning, and stir in half the chopped cilantro. Reserve the remainder for garnish.