Chop onion, carrots, celery, bell peppers, and mince garlic into even pieces for uniform cooking and a burst of vibrant color in every spoonful.

Place drained chickpeas, chopped veggies, and diced tomatoes into the crockpot, layering them to ensure each scoop is rich in flavor and heartiness.

Sprinkle smoked paprika, ground cumin, bay leaves, salt, and pepper. Pour in vegetable broth until ingredients are just covered, creating a savory, aromatic base.

Set crockpot to low and cook for 6–8 hours (or high for 3–4 hours) until veggies are tender and stew develops a deep, comforting aroma.

About halfway through cooking, give the stew a gentle stir to meld flavors evenly, then taste and adjust seasoning if needed for perfect balance.

In the last 30 minutes, stir in spinach or kale and zucchini for a pop of color and tender texture without overcooking.

Ladle the stew into bowls, garnish with fresh herbs and a squeeze of lemon juice to brighten each comforting, hearty bite.