In a large pot, pour in a couple of tablespoons of olive oil and warm it over medium heat. Allow the oil to shimmer slightly, which indicates it's hot enough for cooking.

Add one chopped onion to the pot and sauté for about 5 minutes, stirring occasionally until the onions become translucent and tender.

Introduce three minced garlic cloves to the sautéed onions, stirring them together for about one more minute.

Next, toss in one diced bell pepper, one sliced carrot, and one diced zucchini into the pot. Stir and cook the mixture for 5 to 7 minutes until the vegetables soften.

Sprinkle in a teaspoon of smoked paprika, half a teaspoon of cumin, a teaspoon of dried oregano, and some salt and pepper according to your taste.

Pour in one can of diced tomatoes, allowing them to mingle with the seasoned veggies. Bring the mixture to a gentle simmer over medium heat.

Fold in one can each of chickpeas and kidney beans, stirring gently to combine. Allow the stew to simmer on low heat for 15 to 20 minutes.

While the stew simmers, heat another tablespoon of olive oil in a separate pan over medium heat. Add the halloumi cheese cubes and cook for about 5 minutes until they are golden brown.

Once the halloumi is cooked, gently stir it into the simmering stew. Let the stew warm through for an additional minute before serving.