Place a cup of red lentils in a bowl of hot water and set aside to soak for 40 minutes. Drain and transfer to a pot of simmering water. Cook for 7 minutes, until tender. Drain again.

Preheat the oven to 360°F.

Peel the potatoes and cut into 2-inch chunks. Place in a large saucepan of boiling water and let simmer for about 20 minutes. Drain and mash with a potato masher until smooth and without lumps. Add 1 cup of cheddar and mix well to combine.

In a large skillet or saucepan, heat the olive oil over medium heat and toss in the onion. Cook for 3-4 minutes, until tender. Add garlic and stir. Add canned tomatoes. Season with sweet paprika, chili flakes, salt, and pepper. Mix well and cook for 5 minutes. Add parsley, chickpeas, and cooked lentils, and mix.

Lightly grease a large casserole dish. Arrange the red lentils and chickpeas mixture on the bottom of the dish and top with the mashed potatoes. Bake for 15 minutes. Remove, sprinkle with the remaining cheddar cheese, and bake for another 5 minutes. Remove from the oven and serve.