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Bring a medium pot of water to a boil. Add soaked chickpeas and lower to a simmer. Cook for 1 hour; then drain.
Heat the oil in a large skillet over a medium-high heat. Add zucchini and carrots and sauté until tender. Add all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, cayenne, tomato paste and lemon juice). Add 1/2 cup water and mix thoroughly. Bring to a simmer, reduce heat to low, cover and cook for 10 minutes. Season with salt and pepper and more spices, if desired. Divide between two plates and top with a good amount of minced dill.