Place your skillet over medium heat and let it warm up for a minute or two.
Add olive oil followed by the sliced onions. Cook slowly, stirring occasionally, for 20–25 minutes until golden and caramelized.
Push onions to the side of the skillet, then add minced garlic, cumin, and coriander. Stir for 1–2 minutes until fragrant.
Stir in harissa and tomato paste, coating the onions and spices evenly. Add chickpeas and pour in vegetable broth.
Let everything simmer uncovered for 10–15 minutes, allowing the sauce to reduce slightly and flavors to meld.
Taste and adjust salt if needed. Let the dish rest for a few minutes off heat.
Garnish with fresh parsley and serve warm with couscous, rice, or flatbread.
