Heat a tablespoon of olive oil in a skillet over medium heat until shimmering and fragrant.
Add the diced onion and chopped carrots to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent with a sweet aroma.
Meanwhile, mince the garlic and add it to the skillet. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the diced tomatoes with their juices. Let them simmer for 2 minutes, stirring to develop their rich aroma and deepen the color.
Transfer the cooked aromatics and vegetables to your slow cooker. Add the drained chickpeas, vegetable broth, cumin, smoked paprika, and chili flakes if using. Stir to combine everything evenly.
Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender and the flavors meld. The house will fill with warm, spicy aromas as it cooks.
Once cooking is complete, open the lid and give the stew a gentle stir. Squeeze in fresh lemon juice to brighten the flavors and adjust salt if needed.
Finish by drizzling the stew with a tablespoon of good-quality olive oil, stirring gently to incorporate. Serve hot, garnished with herbs if desired, alongside crusty bread or rice.
