Set a large Dutch oven or heavy pot over medium heat. Add the olive oil and let it warm for about 1 minute, until it looks loose and shiny.

Add the Spanish chorizo to the pot. Cook for 4 to 5 minutes, stirring now and then, until the slices brown lightly and leave orange-red fat in the pot.

Use a slotted spoon to transfer about one-third of the chorizo to a small plate for topping later. Leave the rest of the chorizo in the pot.

Add the chopped onion, diced carrots, and diced celery to the pot. Cook over medium heat for 7 to 8 minutes, stirring a few times, until the vegetables soften and the onion looks translucent.

Add the sliced garlic to the pot. Cook for 1 minute, stirring, until it smells fragrant and no longer looks raw.

Stir the tomato paste and smoked paprika into the vegetables in the pot. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly.

Add the rinsed lentils to the pot. Stir for about 30 seconds so they get coated in the tomato and chorizo mixture.

Pour the crushed tomatoes and broth into the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Raise the heat to medium-high and bring the liquid to a boil.

Lower the heat so the stew bubbles gently. Partly cover the pot and simmer for 20 minutes, stirring once or twice to make sure the lentils do not stick on the bottom.

Add the drained chickpeas to the pot. Stir them in well.

Continue to simmer the stew, partly covered, for 12 to 15 minutes more, until the lentils are tender but still hold their shape when you bite one.