In a 4 quart pot with a lid, heat the olive oil, then add the onion, carrot and pepper and saute for about five minutes or longer, until soft and golden. Add garlic and stir for a couple of minutes. Add the chili powder, cumin, oregano, smoked paprika and stir, then add the salt, cooked freekeh, kidney beans,vegetable stock, diced tomatoes and tomato paste and stir, simmer for 10, adding water or stock if needed. When the chili is thick, taste for salt and heat, and adjust to taste. Can be made up to three days ahead and refrigerated, tightly covered.