Heat olive oil in saucepan set over medium heat; cook garlic and onions for 6 to 8 minutes or until browned.
Add paprika, turmeric, cumin, cinnamon, coriander and cayenne to saucepan; cook for 1 minute.
Stir in carrots and cauliflower. Add vegetable broth, tomatoes and 2 cups water. Bring to boil; reduce heat and simmer for about 10 minutes or until vegetables are tender.
Stir in chickpeas and pasta; simmer for 8 to 10 minutes or until pasta is tender. Stir in lemon juice and garnish with parsley.