In a soup pot, combine the Dried Chickpeas (1/3 cup) and Water (2 3/4 cup) and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour (skip if using cooked chickpeas).
Heat Vegetable Oil (1/2 tablespoon) in a skillet and sauté Garlic (2 clove), Onion (2/3) and Chili Pepper (1) over medium-high heat until they are very slightly browned.
Add the Tomato (2/3 cup), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Sweet Paprika (1/3 teaspoon), and Ground Turmeric (1/3 teaspoon) to the soup pot and simmer 30-45 minutes or until the chickpea are soft.
Serve with Fresh Cilantro (1/4 cup) and a squeeze of Lemon (1/3).