Heat olive oil in a large tagine or heavy-bottomed pot over medium heat.

Add diced yellow onion and minced garlic, sauté for about 5 minutes until soft.

Stir in diced potatoes, sliced carrots, and chopped red bell pepper. Sauté for another 5 minutes.

Sprinkle in ground cumin, ground coriander, smoked paprika, turmeric, and season with salt and pepper. Stir well.

Pour in vegetable broth and fold in drained chickpeas. Stir gently to combine.

Cover and reduce heat to low. Allow to simmer for 30-40 minutes until potatoes are tender.

Taste and adjust seasoning if needed.

Garnish with chopped cilantro or parsley and serve warm.