Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add minced garlic, cumin, and paprika. Stir and cook for another 1-2 minutes until fragrant.

Add the drained chickpeas to the skillet and stir to combine with the onion mixture.

Pour in the coconut milk and bring to a simmer. Cook for about 10 minutes, stirring occasionally.

Stir in lemon juice, salt, and pepper. Adjust seasoning to taste.

Remove from heat and garnish with chopped parsley and red pepper flakes if desired.