Heat the oil in a saucepan, add the onion and carrot and cook over a gentle heat for 5 minutes until softened. Stir in the garlic, courgette, chilli, thyme and smoked paprika and cook for a further 5 minutes.
Stir the beans with their sauce, chickpeas, tomatoes and stock into the pan. Bring to the boil, then simmer for 10 minutes until the vegetables are tender and the stew has thickened slightly. Season with salt and pepper and serve hot, with vegan tortilla chips.