Soak the chickpeas overnight in 3 times the amount of water. The next day drain the chickpeas through a colander and rinse with cold water.
Using a pot, fry the onions with the oil until they are soft and translucent. Then add the garlic and mix for a minute. Add the turmeric, paprika, salt and pepper and mix again. Add the chickpeas and then the stock. Bring the pot to the boil and the