Heat olive oil in a large saucepan over medium-high heat.

Add onion, celery, carrot, and garlic to the pan.

Cook, stirring constantly, for 5 minutes, until vegetables soften.

Stir in cumin, paprika, ginger, turmeric, black pepper, salt, cinnamon, and red pepper.

Cook for 1 minute, stirring constantly, to bloom the spices.

Add water, tomato paste, chickpeas, and diced tomatoes to the saucepan.

Bring the mixture to a boil.

Cover the saucepan, reduce the heat to low, and simmer for 20 minutes, allowing the flavors to meld.

Stir in fresh cilantro and lemon juice.

Serve hot.