Chop the onion finely and mince the garlic, setting them aside for sautéing.
Heat a skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until it smells warm and aromatic.
Transfer the sautéed aromatics to your slow cooker, spreading them evenly at the bottom.
Add the drained chickpeas, diced tomatoes with their juices, and vegetable broth to the slow cooker. Stir gently to combine everything evenly.
Sprinkle in the cumin, paprika, and chili powder over the mixture. Give it a gentle stir so the spices distribute evenly throughout the stew.
Set the slow cooker to low heat and cook for 6 to 8 hours. During this time, the stew will bubble gently, and the aroma of spices will fill your kitchen, deepening in flavor and thickening naturally.
Once cooking is complete, stir in the fresh lemon juice to brighten the flavors. Taste and add salt or pepper if needed.
Allow the stew to rest for a few minutes, then give it a final stir. It should be thick, fragrant, and loaded with tender chickpeas and a rich tomato-spice base.
Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy this cozy, nourishing dish straight from the bowl.
