Heat vegetable broth. Put the chickpeas in a colander and rinse with water. Peel onion, halve and cut into fine wedges. Pluck cilantro leaves from stems and chop. Keep the stems. Finely chop tomatoes with a knife. Wash lentils under running water.
Heat olive oil with cumin, cloves, and paprika in a saucepan over medium heat for 1 minute. Add onion and sweat for 1-2 minutes. Add cilantro stems, heat for 1 minute then season with salt.
Add chopped tomatoes, tomato paste, lentils, and vegetable broth to the pot and simmer for about 10 minutes.
Add chickpeas and chopped cilantro (leave some for garnishing) to soup and simmer for another 10 minutes.
Pour the soup into bowls and serve with a dollop of plain yogurt and fresh cilantro.