In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown or burn.

Stir in the tomato paste, paprika, cumin, and cayenne pepper. Cook for 1 to 2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.

Add the potato chunks and drained chickpeas to the pot, tossing them well so they are fully coated in the aromatic garlic and spice mixture. Cook for another 2 minutes to let the potatoes begin absorbing the flavors.

Pour in the vegetable broth, salt, and black pepper, stirring to combine everything. Increase the heat to medium-high and bring the stew to a gentle boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. The stew is ready when the potatoes are easily pierced with a fork and the broth has slightly thickened.

Remove the pot from the heat, taste the broth, and adjust the salt or pepper if necessary. Garnish with freshly chopped parsley or cilantro and serve immediately in deep bowls with crusty bread.