In a tagine or large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.

Stir in diced potatoes, sliced carrot, and diced red bell pepper. Cook for approximately 5 minutes.

Sprinkle in ground cumin, ground coriander, smoked paprika, and turmeric. Season with salt and black pepper. Stir for about 2 minutes.

Pour in vegetable broth and mix in drained chickpeas. Bring to a gentle simmer.

Cover the pot with a lid and reduce heat to low, simmer for 30 to 40 minutes, stirring every 10 minutes.

Taste the tagine and adjust seasoning if needed, adding more salt or lemon juice.

Remove from heat, transfer to a serving dish, and top with freshly chopped cilantro or parsley.

Serve warm, alongside crusty bread or fluffy couscous.