Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, green and red bell peppers, and celery. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Add Garlic and Spices: Stir in the minced garlic, paprika, smoked paprika, thyme, oregano, cayenne pepper, and black pepper. Cook for 1 minute more, stirring constantly, until the spices become fragrant.

Build the Base: Add the tomato paste and stir to combine, cooking for 2-3 minutes to deepen its flavor. Pour in the crushed tomatoes and vegetable broth, then add the bay leaf (if using) and a pinch of salt.

Simmer the Rice: Bring the liquid to a boil. Stir in the rinsed long-grain rice, then immediately reduce the heat to a low simmer. Cover the pot with a tight-fitting lid and cook for 20 minutes without stirring.

Finish the Dish: After 20 minutes, check the rice. It should have absorbed most of the liquid and be tender. Remove the bay leaf. Gently stir in the kidney beans and chickpeas until they are heated through.

Serve: Season with additional salt and pepper as needed. Let the jambalaya rest, covered, for 5 minutes before serving to allow the flavors to meld. Garnish with fresh parsley or green onions if desired.