In a cooking pot with oil, lightly saute the onion. Add both paprika (sweet and hot), cumin, and pepper, and fry lightly 1 minute.
Add everything else: sweet banana peppers, leek, salt.
Pour in enough broth to make a stew (not too much).
Leave stove on lowest temperature (simmering) for 20 minutes under the lid.
Scoop yoghurt or cream in, add lemon juice and flour. Stir with the fork until a smooth consistency. Add the chickpeas. It is important to stir as you are adding the ingredients.
Add finely pressed cloves, and leave stew simmering for 5 more minutes.
Serve with rice.

2 (265g / 400g) cans chickpeas with salt added
2 onions, finely chopped
1 leek, finely chopped
3-5 sweet banana peppers, finely chopped
2 tablespoon olive or sunflower oil
1 tablespoon red paprika
1/2 teaspoon hot red paprika
ground black pepper and ground cumin
vegetable broth or vegan bouillon cube
1 teaspoon salt
1-2 garlic cloves
vegan cream or yoghurt
1 teaspoon lemon juice
1-2 tablespoon flour or thickener
oil