In a large pot, heat 2 tablespoons of olive oil over medium heat for about 1 minute until shimmering. Add chopped onion, stirring frequently for roughly 5 minutes, until it softens and begins to turn translucent.

Stir in the minced garlic, cooking for an additional minute until fragrant. Following that, it’s time to add in your diced bell pepper, sliced carrots, and zucchini, letting them sauté for 5–7 minutes until they soften.

Mix in smoked paprika, cumin, dried oregano, salt, and pepper, ensuring the vegetables are well-coated in the spices. Cook for another 2 minutes.

Pour in the diced tomatoes, stirring gently to combine everything. Increase the heat and bring the mixture to a simmer.

Fold in the chickpeas and kidney beans, combining them well with the vegetable mixture. Lower the heat and let everything simmer for 15–20 minutes, stirring occasionally.

While the stew simmers, heat another tablespoon of olive oil in a separate pan over medium-high heat. Add the halloumi cubes, cooking for about 5 minutes until they turn golden brown on all sides.

Once the halloumi is perfectly seared, gently fold it into the simmering stew, allowing the stew to heat through for 2 minutes before serving hot, garnished with fresh parsley and optional chili flakes.