Heat a wide, heavy skillet over medium heat and add the oil.

While the pan warms, slice the onions thinly and peel and cube the potatoes.

Add the sliced onions and a pinch of salt. Cook over medium-low heat, stirring every few minutes until the onions are deeply golden and sweet.

Stir in the minced garlic, turmeric, cumin, and smoked paprika. Cook for 30–60 seconds until fragrant.

Increase heat to medium-high. Add the potato cubes and toss to coat in the onion-spice oil. Let the potatoes sit without stirring for 2–3 minutes to get a light golden edge.

Stir and repeat once more until a faint golden crust forms.

Mix in the tomato paste, then pour in the broth. Bring to a simmer, reduce heat to low, cover partially, and cook for 15–20 minutes or until potatoes are fork-tender.

If the sauce becomes too dry, add 1/4 cup more broth or water.

Stir in lemon juice and adjust salt and pepper. If adding cooked chickpeas or browned meat, stir them in now to heat through.

Top with chopped cilantro or parsley and a drizzle of olive oil or a dollop of yogurt. Serve hot.