In a large saucepan; heat the olive oil on medium-high heat. Add onions, sugar and pinch of salt and cook till onion is softened, about 3~4 minutes.

Stir in garlic, paprika, saffron, ginger, cumin and cook for about 30 seconds.

Stir in the chickpeas, potatoes and the stock/ water. Bring the mixture to a boil, lower the heat, cover and cook for 10~12 minutes or until the potatoes are tender.

Next add the tomato paste, chopped tomatoes and cook for another 5~8 minutes. If the soup looks too thick, add more water as needed.

Mash the potatoes with the back of a wooden spoon to thicken the soup.

Take the soup off the heat and add the chopped herbs. Taste and adjust the seasoning. Serve hot with lemon wedges.