Start by rinsing and draining the canned chickpeas thoroughly to remove any foam or gunk, then set aside.
Dice the onion into small, uniform pieces and mince the garlic until fragrant, about 10 seconds of chopping. Prepare the carrots by slicing them into half-moon shapes about ¼ inch thick.
Heat the olive oil in a skillet over medium heat until it shimmers and you can hear a gentle sizzle. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
Transfer the sautéed onion and garlic to your slow cooker. Add the chopped carrots, rinsed chickpeas, canned tomatoes with their juices, vegetable broth, smoked paprika, cumin, and a pinch of salt and pepper. Stir everything together until well combined.
Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During this time, the house will fill with a warm, smoky aroma as the flavors meld and the chickpeas become tender.
Check the stew after the cooking time; the chickpeas should be soft but not mushy, and the broth slightly thickened. If needed, cook a little longer until the desired tenderness is reached.
Once cooked, squeeze fresh lemon juice into the stew to brighten and balance the smoky spices. Taste and adjust the salt and pepper as needed.
Garnish with chopped cilantro or parsley for a burst of fresh, vibrant flavor and color.
Serve the hearty chickpea stew hot, with crusty bread or rice if desired, and enjoy the comforting, soulful flavors.
