Casbah Chickpea Stew

3 tablespoons canola oil
1 Large onion, diced
2 to 3 ribs celery, chopped
2-3 cloves garlic, smashed
1/2 cup snipped, dried fruit e.g. apricots, apples or plums
2 teaspoons each cinnamon, sweet paprika
1/2 teaspoon each ground coriander and cumin
6 cups water
4 vegetable bouillon cubes
2 cans, 15 ounces each, chickpeas (also called garbanzo beans)
15-ounce can diced tomatoes with juice

Hot sauce (optional)

In a large saucepan, sizzle onion and celery in hot canola oil,
gradually stirring in garlic and fruit.

When onion is translucent, stir in herbs.

Drain, rinse and drain chickpeas.

Add water to the pot, bring to a boil and stir in bouillon,
chickpeas and tomatoes.

Cover, reduce heat and simmer 20 minutes or until onion and
celery are tender and dried fruit is plump.