Gather your crockpot, a sharp knife, a cutting board, and a wooden spoon for stirring.
Rinse the canned chickpeas thoroughly under cold water until the metallic taste washes away, then drain well.
Peel and finely chop the large onion into small, even pieces; this helps it soften into a sweet, translucent base during cooking.
Mince the garlic cloves until fragrant; the aroma will start to fill your kitchen as you prepare to build flavor.
Add the rinsed chickpeas, chopped onion, and minced garlic into the crockpot. Pour in the crushed tomatoes and vegetable broth, then stir to combine.
Sprinkle in the cumin, smoked paprika, and chili flakes if using; these spices create a warm, smoky aroma that blossoms as they cook.
Cover the crockpot and set it on low for 6 to 8 hours, or high for 3 to 4 hours, allowing the flavors to meld and the chickpeas to become tender.
After cooking, check that the chickpeas are soft and the sauce is thick and fragrant; the mixture should look bubbling and richly colored.
Squeeze fresh lemon juice over the stew, then stir gently to brighten the flavors and add a zesty finish.
Taste the stew and adjust seasoning if needed—add a pinch more salt or spice to suit your preference.
Let the stew rest uncovered for about 10 minutes to allow flavors to deepen and the sauce to slightly thicken, then serve hot in bowls, garnished with herbs if desired.
