Chop the carrot in slices. Heat the olive oil in a large pan and add the sliced carrots. Sauté for 2 minutes.
Add chopped onion, garlic, ground black pepper, and salt. Sauté until onion is translucent.
Add diced tomato, diced sweet potato, vegetable stock, smoked paprika, bay leaves and cumin. Bring to boil and cook until sweet potato is tender (about 30 minutes).
Add chickpeas and balsamic vinegar and steam for 10 more minutes.
Serve the stew while warm into individual bowls.
Tip:If you’d like a thicker stew: mix 2 tbsp of cornflour with 2 tbsp of water. Add the mixture to the stew one minute before removing it from the stove.Storage: Let cool completely and then transfer to a resealable container and store in the fridge for up to 4 days. Reheat stovetop. To freeze, separate into individual containers and thaw in the fridge overnight.