In an extra-large skillet, heat 2 tablespoons oil over medium heat. Add the chickpeas. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer the chickpeas to a bowl; cover to keep warm.
Add the remaining 1 tablespoon oil to the skillet. Add the carrots, cauliflower, smoked paprika, cumin, salt, and black pepper. Cook, stirring occasionally, until carrots and cauliflower are just tender, about 5 minutes.
Add the broth. Bring to boiling; reduce heat. Simmer, uncovered, until carrots and cauliflower are just tender, about 10 minutes
Stir in the chickpeas and cook until heated through.
Sprinkle with the fresh herbs. Serve with the orange wedges and roasted cashews.