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In a large pot, add 2 tablespoon olive oil and heat over medium heat.
Once hot, add in 1 diced onion and ¼ teaspoon salt. Stir together and let cook for 5-7 minutes until soft and translucent.
Add in 6-8 cloves minced garlic and 1 tablespoon grated ginger. Stir and let cook for about 1 minute or until fragrant.
Add in 1 ½ teaspoon cumin, 1 teaspoon each ground coriander and turmeric, ½ teaspoon each black pepper, smoked paprika, garam masala, and salt and stir.
Cook for 30-60 seconds, then add ½ cup of your vegetable stock and scrap the bottom of your pot and stir together.
Then add remaining 3 ½ cups vegetable broth and all of your chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
Then, add in your 5-6 cups of broccoli and cook for another 5-8 minutes depending on your preference.
Pour in coconut milk and stir together.
Turn off heat and add in your lemon juice. Stir together and adjust seasonings to taste.