Step 1Add the oil to a large pot heated over medium-high heat until hot. Stir in the onion and saute until softened and starting to color, 2 to 3 minutes. Stir in the garlic.
Step 2Stir in the carrots, celery, chicken, garbanzo beans, 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.
Step 3Stir in the cracked wheat and 4 cups broth, and bring to a boil over medium-high heat, stirring frequently.
Step 4Reduce 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; we added an additional three-fourths teaspoon salt (seasoning will vary depending on the chicken broth used and personal taste). The soup may be a bit thick; add more broth to thin if desired. This makes about 1 1/2 quarts soup.