One-pan harissa chickpeas with smoky spices and coconut

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons harissa paste
• 1 can (400 g) diced tomatoes with juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1/2 cup coconut milk
• Olive oil, for sautéing
• Chopped fresh cilantro or parsley
• Lemon wedges (optional)