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. (If you're busy doing other things, you can keep it cooking for up to an hour)
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
