Chop celery, onion, carrots, and potatoes; drain and rinse chickpeas.
Add all ingredients to a large pot and heat over high heat. Bring to a boil, then reduce heat and simmer for 30 minutes or until vegetables and rice are tender.
Taste and season with additional spices as desired.
Serve with rolls on the side. (Serving size: 1 1/2 - 2 cups soup, 1 dinner roll)