Chop the onions, celery, carrots, potatoes and red peppers into small pieces.
Pour the olive oil in a large casserole over a medium heat. When the oil's hot, add the onions and celery. Continue to cook the onions and celery for a few minutes until the onions become translucent.
Add the chopped carrots, potatoes and red bell pepper as well as the spices and continue to cook about 5 minutes longer stirring regularly. In the last minute add the minced garlic clove.
Add the tomatoes, zucchini and vegetable broth. Continue to cook until the vegetables are almost tender.
Mix in the chickpeas, (hot sauce), salt and pepper and cook a few minutes. Add the lime juice and adjust flavors. Turn off the heat.
Add chopped fresh coriander (cilantro) on top before serving.