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In a large pot, heat the olive oil over medium heat. Once it’s shimmering, toss in the diced onion. Let it cook for about 5 minutes, stirring occasionally, until it becomes translucent. Then add the garlic and give it another minute.
Next up, throw in the carrots, red bell pepper, and zucchini. Sauté these veggies for about 5 minutes until they start to soften.
Sprinkle in the oregano, thyme, and smoked paprika. Stir it all together to coat the veggies.
Pour in the chickpeas, crushed tomatoes, and broth. Bring everything to a simmer, then reduce the heat to low and let it cook for about 20–25 minutes.
Give it a quick taste test and add salt and pepper as needed. Squeeze in some fresh lemon juice right before serving.
Ladle the stew into bowls and sprinkle with fresh parsley or basil.