Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.

Stir in the za'atar, smoked paprika, and red pepper flakes. Cook for 30 seconds until the spices are aromatic.

Add the chickpeas, chopped roasted red peppers, diced tomatoes, and vegetable broth. Stir well to combine.

Bring to a simmer and cook for 15-20 minutes until the stew has thickened slightly and the flavors have melded together.

Stir in the lemon juice, season with salt and pepper to taste. Serve garnished with fresh parsley.