Begin by heating 2 tablespoons of olive oil in a medium pot over medium-high heat. Once shimmering, add the diced medium onion, sautéing for about 4-5 minutes until it becomes translucent and fragrant.

To the softened onions, add 1 tablespoon of fresh-grated ginger and 2-3 minced garlic cloves. Sprinkle in the paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and red pepper flakes. Stir the mixture for about 1 minute.

Next, mix in 1 can of rinsed chickpeas, 1 can of diced tomatoes, 1 can of artichoke hearts, and a handful of kalamata olives. Gently scrape the bottom of the pot to release any browned bits.

Pour in 4 cups of vegetable broth, stirring well to combine all the ingredients. Bring the soup to a rolling boil, then reduce the heat to low and let it simmer for about 10 minutes.

While the soup simmers, prepare your choice of couscous, rice, or quinoa according to package instructions. Typically, bring water to a boil, add the grains, and cover for about 5–10 minutes.

Once the soup has finished simmering, taste and adjust seasoning with sea salt as desired. Serve the soup hot over a bed of couscous. Garnish with freshly chopped cilantro if desired.