Heat 1/4 cup of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic and cook for 2 minutes.
Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.
Add the sweet potatoes and the remaining 1/2 cup broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.
Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper.