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Finely chop the garlic. Dice the red onion, red bell pepper, and green bell pepper. Peel the yellow potatoes and chop them into about 1 inch cubes. Slice the cherry tomatoes in half. Rinse and drain the canned chickpeas
Heat up a stockpot to medium heat. Add the olive oil followed by the red onions and garlic. Sauté for 3-4min. Add the red and green bell peppers and sauté for a couple of minutes
Add the salt, pepper, turmeric, sweet paprika, and smoked paprika. Give the pan a good stir. Add the cherry tomatoes, potatoes, chickpeas, and the unsalted veggie stock. Give the pot a stir and bring to a boil
When it comes to a boil, cover and cook on medium low for 15-18min
Transfer 2-3 cups of the stew into a blender. Blend on medium high for a few seconds, then transfer back into the stew (you may also use an immersion blender instead). Give the pot a stir to combine
Plate and squeeze over some fresh lemon juice. Sprinkle over some freshly chopped parsley and serve