Start by chopping the onion into fine pieces and mincing the garlic cloves.

Place a medium saucepan on the stove and set the heat to medium.

Pour in the olive oil, allowing it to heat up, then add the chopped onion and minced garlic.

Cook for about 2 to 3 minutes, stirring occasionally, until the onion turns translucent.

Add the diced tomatoes, drained chickpeas, vegetable broth, cinnamon, cumin, and ginger to the saucepan.

Stir everything together and bring it to a gentle simmer.

Let the stew cook for 20 to 25 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly.

Remove the saucepan from the heat and serve the stew warm. Enjoy!