Heat oil in large saucepan over medium heat. Add onion and sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute.
Mix in paprika and next 8 ingredients. Add water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots.
Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.
Add Parsley and chickpeas for last 10 minutes.
Season with salt and pepper