Heat oil in a large Dutch oven or deep skillet over medium heat. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Add chickpeas, carrots, bell pepper, peanut butter, tomato paste, smoked paprika, cumin, cayenne (if using), salt, and habanero (see note). Stir until vegetables are evenly coated and peanut butter begins to melt, about 2 minutes.

Stir in broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Cook, uncovered, stirring occasionally, until carrots are tender and the stew has thickened slightly, 20 to 25 minutes.

Remove from heat and stir in lime juice. Season with additional salt to taste. Serve warm over rice or couscous. Garnish with chopped peanuts or cilantro, if desired.