Start by preparing your ingredients: rinse and drain the chickpeas, dice the onion and carrot, and mince the garlic. Having everything ready makes assembly smooth.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and golden—about 3-4 minutes. The kitchen will fill with a sweet aroma, and the onions should be translucent and soft.
Transfer the sautéed onions and garlic to the slow cooker. Add the diced carrot, chickpeas, crushed tomatoes, smoked paprika, cumin, and a pinch of salt and pepper. Stir everything well to combine, ensuring the spices are evenly distributed.
Pour in the vegetable broth and give everything a good stir. Cover the slow cooker and set it to low. Let it cook gently for 6 to 8 hours, or on high for 3 to 4 hours—until the chickpeas are tender and the stew is fragrant and slightly thickened.
Halfway through cooking, check the stew's consistency and taste. Adjust seasoning with more salt or pepper if needed. If it becomes too thick, stir in a splash of broth or water.
Once the stew is ready, stir in the freshly squeezed lemon juice for a bright, zesty lift. Drizzle with a tablespoon of olive oil for richness and shine. Let it sit for about 10 minutes to allow flavors to meld.
Give the stew a final taste and adjust the salt or lemon if needed. Serve hot, garnished with fresh herbs if desired, alongside crusty bread or over rice for a complete meal. Enjoy the cozy, smoky flavors and tender chickpeas with every spoonful!
