Finely chop the onion and cilantro, cut the carrots, celery and zucchini into thick pieces.
Heat oil in a large skillet and saute onion for 4-5 minutes, until soft. Add the rest of the vegetables and saute for another 4-5 minutes, stirring occasionally.
Add spices, stir, pour in a jar of chopped tomatoes, chickpeas and vegetable broth.
Bring to a boil, cover and simmer for 20-30 minutes, until the vegetables are soft. Sprinkle with cilantro before serving, serve with rice.