Heat olive oil in a large, nonstick saucepan over medium high heat. Add the onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Stir in raisins, peanut butter and cilantro, mixing well. Simmer for 5 more minutes. Serve hot.
Notes
If you are preparing this recipe as gluten-free, just be sure to use brands of chickpeas, vegetable broth and peanut butter that are known to be GF.