Sauté the onion and garlic over medium heat until softened.

Next, add the carrots and celery, and sauté for for more 2 minutes.

Stir in the chickpeas, tomatoes, tomato paste, baharat, coriander and cinnamon. Season with salt and pepper to taste. Then, sauté for 1 more minute. NOTE: If you want to add a little sweetness to this soup to counter the spice, consider adding up to 1 tbsp of sugar along with the rest of the spices at this stage.

Now, mix in the bulgur and cook for 2 to 3 minutes.

Next, add the stock and 3 cups of water. Bring to a boil, lower the heat, and simmer gently for 20-25 minutes. Stir occasionally.

Once the bulgur is plump, your soup will be quite thick. If you prefer a thinner soup, add more hot water as desired.

Soup's on! Ladle your Spicy Bulgur Soup into serving bowls and sprinkle with the cilantro. Garnish the lemon wedges. Enjoy!