In a large pot over medium heat, add a drizzle of olive oil and sauté the diced onion for about 5 minutes, or until translucent.

Stir in minced garlic, diced celery, and diced carrot, cooking for an additional 3-4 minutes until softened.

Add drained and rinsed chickpeas to the pot and gently stir in with vegetables for 2 minutes.

Sprinkle in cumin, cayenne pepper, and paprika; stir and let the spices toast for about 1 minute.

Pour in the vegetable broth, stir, bring to a gentle boil, then reduce heat to low and simmer for 20 minutes.

Remove from heat, squeeze in fresh lime juice, taste and adjust seasoning as needed.

Ladle the chili into bowls and top with chopped cilantro and avocado slices.