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Heat the oil in a large high-walled pan over medium heat.
Chop the onion and add it to the pan. Cook for 3-5 minutes, until slightly translucent.
Add the tomatoes to the pan and season with a pinch of salt and a few turns of black pepper.
Drain and rinse the chickpeas and add them to the pan.
Pour the broth over the chickpeas, give it a stir, and cover the pan.
Cook for 30 minutes over low heat, until the tomatoes have cooked down and the chickpeas are tender.
Stir the paprika, cumin, turmeric, salt, and a few more turns of pepper into the mixture and cover again.
Lower the heat until you’re ready to serve.
Garnish with fresh cilantro and serve with rice.