Heat oil in a large saucepan over medium-high heat.
Add onion, celery, carrot, and garlic to pan; sauté 5 minutes.
Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly.
Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil.
Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.