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Heat 2 tbsp olive oil in a large pan, add the cumin and coriander seeds, garlic and star anise, heat for a couple of minutes, then add 1 Onion and gently cook for 2 minutes (hahaha jk! cook onion as long as you have patience, till it is translucent, I maybe did for 15 minutes).
Add 1.5 tsp Cumin, 1.5 tsp Paprika, 2 tsp Ras-el-hanout, 0.5 tsp Ground cinnamon and 1 pinch Sea salt and black pepper and stir well and cook for a further minute.
Add 400 g Chopped tomatoes, 1 tbsp Tomato puree, 2 tbsp Harissa and stir well.
Add 400 g Chickpeas and simmer for 15 minutes. Add a little more water if needed.
Serving suggestion - I served this with roast sweet potato and cauliflower wedges and roast aubergine. I topped with chopped mint and a tahini sauce (tahini, garlic, lemon, maple syrup, pomegranate molasses).