Set a large pot or Dutch oven on the stove over medium heat.

Put the drained roasted red peppers and 1 cup of the vegetable broth into a blender. Blend until very smooth, then set the mixture aside.

Add the olive oil to the pot and let it warm for a few seconds.

Add the chopped onion to the pot. Cook for 5 minutes, stirring now and then, until the onion looks soft and lightly glossy.

Add the sliced garlic, ground cumin, and smoked paprika to the pot. Stir for 30 seconds, just until the garlic smells fragrant.

Add the rinsed brown lentils to the pot and stir once so they are coated with the onion and spices.

Pour the roasted red pepper mixture into the pot.

Pour the remaining 3 cups of vegetable broth into the pot. Add the kosher salt and black pepper, then stir.

Turn the heat up to high and bring the stew to a full boil.

Lower the heat to medium-low so the stew bubbles gently. Set the lid slightly off center and cook for 22 to 25 minutes, until the lentils are almost tender but still have a little bite.

Add the drained chickpeas to the pot and stir them into the stew.

Use a potato masher or the back of a wooden spoon to crush some of the chickpeas and lentils against the side of the pot, about 1 cup worth. This will make the broth thicker.