Heat olive oil in a large tagine or pot over medium heat. Add sliced onion and minced garlic, cooking until the onions are soft and translucent, about 5 minutes.

Stir in diced potatoes, sliced carrot, and chopped bell pepper. Cook for an additional 5 minutes, stirring occasionally until the vegetables start to soften.

Sprinkle ground cumin, ground coriander, smoked paprika, turmeric, salt, and black pepper over the vegetables. Stir well to ensure every piece is nicely coated.

Pour in the vegetable broth and stir in the drained chickpeas. Mix everything together until well combined.

Cover the pot and let it simmer on low heat for 30-40 minutes, stirring occasionally, until the potatoes are tender and the mixture is fragrant.

Taste the tagine and adjust the seasoning as needed.

Remove from heat and garnish with freshly chopped cilantro or parsley. Serve with warm bread or couscous.