Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb and sear until browned on all sides. Remove the lamb and set aside.

In the same pot, add the chopped onion and sliced carrots. Sauté for 5 minutes until the vegetables begin to soften.

Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.

Return the browned lamb to the pot. Pour in the broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.

Bring the stew to a boil, then reduce the heat to low. Cover and let simmer for 1 hour, or until the lamb is tender.

Stir in the chickpeas and simmer for an additional 15 minutes to allow the flavors to meld.

Garnish with freshly chopped parsley and serve hot.