In a medium-sized stock-pot, sauté the onion, carrot and celery in a ¼ cup of water until the onions become soft, about 5-7 minutes, stirring often with a wooden spoon. Add water as needed to prevent burning.

Next, add the garlic and spices and continue to sauté for another 2 minutes, again stirring and adding water as needed to prevent burning.

Add the chickpeas, diced tomatoes and salt and bring to a simmer. Partially cover and simmer on low-medium heat for 20 minutes. During this time the tomatoes will reduce and thicken. Stir occasionally to make sure the mix isn’t sticking to the bottom of the pan.

When most of the water has evaporated from the diced tomatoes, remove from heat, taste and reseason with salt and pepper.

Divide among plates and serve with brown rice or quinoa.