Heat olive oil in a large pot, add garlic and onion and cook for 2 minutes.
Add spices and cook until fragrant, about 2 minutes.
Add mince and cook, stirring until browned. Add tomatoes, carrots, celery, beef stock powder, tomato paste, white wine, sugar, salt and pepper and water and simmer for about half an hour.
Ten minutes before serving, add chickpeas and fresh coriander.
To go the extra mile, serve scattered with toasted, flaked almonds.
Serve with hot pita breads and a dollop of fat-free yoghurt if desired.