In a blender or food processor, combine the roasted red peppers, garlic cloves, and 1 tablespoon of olive oil. Pulse until smooth to create a flavorful red pepper paste.

Heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the red pepper paste, tomato paste, cumin, smoked paprika, and cayenne pepper. Cook for 3-4 minutes, stirring constantly, until the mixture is fragrant and darkens slightly.

Add the potato chunks to the pot and toss well to coat them in the spicy red sauce.

Pour in just enough water to barely cover the potatoes (approximately 2-3 cups). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

Stir in the drained chickpeas and continue to simmer, uncovered, for another 10-15 minutes, or until the sauce has thickened and the potatoes are fork-tender.

Season with salt and black pepper to taste. Remove from heat and garnish with fresh cilantro before serving warm with crusty bread.