Heat a large skillet over medium-high heat

Add 2 tbsp of olive oil

Pour in the drained chickpeas and cook for about 5 minutes, stirring often, until lightly toasted

Remove the chickpeas from the pan

Add 1 tbsp of olive oil to the pan

Place the carrots and cauliflower in the skillet

Sprinkle with paprika, cumin, and salt

Cook for about 5 minutes until the carrots and cauliflower start to soften

Add the vegetable broth and orange juice to the carrots and cauliflower

Bring it to a boil then reduce to a simmer

Let it simmer, uncovered, for about 10 minutes

Add the chickpeas back into the pan and heat through

Place the mint leaves in the pan and serve warm