In a large pot, heat 1 tablespoon of olive oil over medium heat.
Sauté the garlic until it is fragrant, about 20 to 30 seconds.
Add the turmeric, cinnamon, cardamom, and smoked paprika powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
Stir in 350 ml water, chickpea-cashew-tomato paste, sweet potatoes, broccoli florets, 200 g cooked chickpeas, and date syrup.
Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.
Check the seasonings and add more salt and spices if needed.
If the stew is too thick for your liking, feel free to add more water and season accordingly.