Heat the olive oil over medium-high heat in a Dutch oven or large pan. Add the sliced carrots. Sauté for 2 minutes.
1 tablespoon olive oil, 1 large carrot
Add chopped onion, garlic, ground black pepper, and salt. Sauté until onion is translucent.
1 medium red onion, 3 garlic cloves, ½ teaspoon ground black pepper, 1 teaspoon kosher salt
Add diced tomato, diced sweet potato, vegetable stock, smoked paprika, bay leaves and cumin. Bring to boil, lower heat and simmer until sweet potato is tender (about 30 minutes).
1 15-ounce can diced tomato, 1 pound sweet potato, 4 cups vegetable stock, 2 teaspoons smoked paprika, 2 bay leaves, 1 teaspoon ground cumin
Add chickpeas and balsamic vinegar and simmer for 10 more minutes.
2 15-ounce cans chickpeas, 2 tablespoons balsamic vinegar
Optional: to thicken the stew broth, scoop out ¼ cup of the liquid. Stir in 2 tablespoons of cornstarch to dissolve. Add back to the stew and simmer a few more minutes to allow the broth to thicken.
2 tablespoons cornstarch
Serve the stew while warm into individual bowls. Garnish with fresh parsley.