Preheat the oven to 375°F (190°C). In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped celery, carrots, and onion, followed by 1/2 teaspoon of salt and a few grinds of pepper. Sauté for about 7 minutes, stirring occasionally, until the vegetables become tender and aromatic.

Pour in 6 cups of water, then add the chickpeas, fire-roasted tomatoes, 2 teaspoons of cumin, 1 teaspoon of coriander, and another 1/2 teaspoon of salt. Stir well to combine. Bring the mixture to a gentle simmer and cook for about 20 minutes, stirring every few minutes. As the soup cooks, lightly mash some of the chickpeas against the side of the pot with the back of a spoon — this helps to naturally thicken the broth and give it a hearty texture. Taste and adjust seasoning with additional salt and pepper as needed.

While the soup simmers, prepare the pita crisps. Slice the pitas into thin wedges and toss them in a bowl with the remaining 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon of salt. Spread the seasoned wedges evenly on a baking sheet and bake for 8 to 10 minutes, or until they are golden brown and crisp. Set aside to cool slightly.

Once the soup is ready, stir in the lemon juice to brighten the flavor just before serving. Ladle the soup into bowls, sprinkle with freshly chopped cilantro, and top with the crunchy pita chips for added texture. Serve warm and enjoy a cozy, flavorful bowl of chickpea comfort.