Set a large Dutch oven or soup pot over medium-high heat and let it warm for about 1 minute.

Put the chicken pieces on a plate and season them with 1 teaspoon of the salt and a few grinds of the black pepper.

Add the olive oil to the hot pot and swirl it to coat the bottom.

Add the chicken to the pot in a single layer. Cook for 3 to 4 minutes, stirring once or twice, until the outside is lightly browned but the pieces are not fully cooked through.

Transfer the chicken and any juices from the pot back to the plate.

Put the onion and carrots into the same pot. Cook over medium heat for 5 minutes, stirring often, until the onion softens and the carrots start to lose their raw crunch.

Add the garlic, smoked paprika, the remaining 1/2 teaspoon salt, and the remaining black pepper to the pot. Stir for 30 seconds, just until the garlic smells fragrant.

Add the roasted red peppers to the pot. Stir for 1 minute so they warm through and start to soften further.

Pour the chicken broth into the pot. Use a wooden spoon to scrape the bottom of the pot so any browned bits loosen into the broth.

Add the chickpeas to the pot and raise the heat to bring the soup to a gentle boil.

Return the browned chicken and any juices from the plate to the pot.

Lower the heat to a steady simmer. Cook for 10 to 12 minutes, until the chicken is cooked through and the carrots are tender.