Combine the diced tomatoes, vegetable broth, onion, carrot, garlic, oregano, salt, crushed red pepper, and black pepper in a 4-quart slow cooker.

Cover and cook on Low for 6 hours. Take a well-deserved break while the slow cooker works its magic!

After 6 hours, scoop ¼ cup of the cooking liquid from the slow cooker into a small bowl.

Add 2 tablespoons of the chickpeas to the bowl and mash them with a fork until smooth. This mashed mixture helps thicken the stew.

Stir the mashed chickpeas, kale, remaining chickpeas, and lemon juice into the slow cooker. Make sure the kale is evenly mixed in.

Cover again and cook on Low for another 30 minutes, just enough for the kale to become perfectly tender.

Ladle the stew into bowls, drizzle each serving with olive oil, and garnish with fresh basil leaves. Serve with lemon wedges on the side for an extra burst of brightness.