Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 5 minutes, or until the onion is soft and clear. Add the garlic and cook, stirring constantly, for 2 minutes.
Stir in the cabbage, chickpeas, rice, paprika, turmeric, and salt, then pour in the broth and 1 cup water. Bring to a boil over high heat. Lower the heat, cover, and simmer for about 45 minutes, until the rice is tender.
Stir in the lemon juice. Season to taste with black pepper and/or crushed red pepper flakes. If the soup is thicker than you'd like, add the extra cup of water. Serve with fresh parsley, if desired.