In a large sauté pan, heat 1 tablespoon of the oil.
Add the carrots and cook over medium-high heat for 5 minutes. Reduce heat to low, add 1/4 cup of the chicken stock, cover, and cook until the liquid is absorbed, 6 to 7 minutes.
Add the chickpeas, cumin, and paprika and cook over medium heat, stirring, for 2 minutes.
Add the remaining stock and cook, uncovered, until the liquid is absorbed, 2 to 3 minutes.
Remove from heat. Add the lemon juice, onion, watercress, and the remaining olive oil and toss well. Serve warm or at room temperature.
Can be made up to 2 days ahead. Cover and refrigerate.