Add the oil to a large pot heated over medium-high heat until hot. Stir in the onion finely chopped and sauté until softened and starting to color, 2 to 3 minutes. Stir in the garlic finely chopped.

Stir in the carrots, celery, chicken, garbanzo all diced the cooked beans, the diced tomato, bay leaves, basil, curry powder and cinnamon. Season with one-half teaspoon each of salt and pepper. Stir for a few minutes to warm the vegetables.

Stir in the cracked wheat and the broth and bring to a boil over medium-high heat, stirring frequently.

Reduce the heat to a simmer and cook, loosely covered, until the vegetables are tender, about 15 minutes, stirring occasionally. Taste and adjust the seasoning as desired. The soup may be a bit thick; add more broth to thin if desired.