Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle in the ground cumin and coriander, stirring constantly for about 1 minute to toast the spices and boost aroma.
Stir in the harissa paste, then add the entire can of diced tomatoes with their juices. Break down any large tomato chunks if desired. Let cook for 3-4 minutes to meld flavors.
Add the drained and rinsed chickpeas and vegetable broth. Stir and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes.
Taste and season with salt and pepper as needed. Ladle soup into bowls and garnish with fresh cilantro. Serve warm.
