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Add the sliced shallots, olive oil and a really good pinch of salt to a cold, heavy-based saucepan. Set over a low–medium heat and cook, stirring regularly, for 20 minutes until deeply golden and sticky. Reduce the heat if needed and stir constantly for the last 5 minutes, as they can turn quite quickly.
Once the shallots are golden and sticky, scoop out half and transfer to a plate lined with paper towels.
Add the garlic, ginger and turmeric to the remaining shallots in the pan and fry for 1 minute, then add the chickpeas (including all their bean stock), along with the coconut milk and veg stock or water. Bring to a lively simmer and cook for 10 minutes until slightly thickened.
Stir through the lemon juice, season to taste and spoon into bowls. Serve topped with a dollop of yogurt, the reserved shallots, the lemon zest and soft herb, with lemon wedges on the side for squeezing.