1. Preheat oven to 400°. Toss first 4 ingredients in a bowl with olive oil and cumin to coat. Spread vegetables evenly on a lightly greased rimmed baking sheet, and season with salt and pepper. Bake for 20 to 25 minutes or until vegetables are tender and golden brown around edges.
2. Place broth and next 4 ingredients in a large saucepan, and bring to a low boil. Add chickpeas, salt, and pepper, and simmer 2 to 3 minutes. Add roasted vegetables, parsley, and 2 tablespoons chopped cilantro; stir to mix. Discard bay leaves. Serve warm in large bowls; top with noodles and cilantro leaves, if desired.