Pour two tablespoons of olive oil into a large pot and heat it over medium heat for about 2 minutes.

Add one chopped onion and sauté for about 5 minutes until translucent and slightly golden.

Mix in three minced garlic cloves and cook for another minute.

Stir in one diced bell pepper, two sliced carrots, and one zucchini, cooking for 5–7 minutes.

Sprinkle in one teaspoon of smoked paprika, cumin, and dried oregano, along with salt and pepper to taste.

Pour in one can of diced tomatoes and bring to a gentle simmer over medium heat for about 3 minutes.

Gently fold in one can each of drained chickpeas and kidney beans and let simmer for 15–20 minutes.

In a separate pan, heat another tablespoon of olive oil and add cubed halloumi, cooking for about 5 minutes until golden brown.

Stir the halloumi into the stew just before serving and garnish with fresh parsley and red chili flakes.