Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
Add paprika and next 5 ingredients; stir 1 minute.
Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.