1. Soak the garbanzo beans in 4 cups of cold water overnight.
2. Drain and rinse the soaked garbanzo beans before using.
3. In a large pot or Dutch oven, heat the olive oil over medium heat.
4. Add the onion, garlic, carrots, potatoes, and bell pepper and cook for about 5 minutes, stirring occasionally, until all the vegetables are tender.
5. Add the canned tomatoes, garbanzo beans, cumin, and smoked paprika and season with salt and pepper to taste.
6. Add 4 cups of water and bring to a boil.
7. Once boiling, reduce the heat to low and simmer, uncovered, for about 40 minutes, stirring occasionally.
8. Taste for seasoning and adjust as necessary.
9. Serve hot, garnished with fresh parsley and a drizzle of extra virgin olive oil, if desired.