Heat the olive oil over medium heat in a large saucepan. When hot add the almonds, onions, and celery (if using celery). Sauté the mixture until the nuts begin to brown. Sprinkle the curry powder over all.
Pour in the broth and the chickpeas - including the liquid. Also add the tomatoes at this point if you are using them. Bring the soup to a boil.
Simmer until the chickpeas are soft - 5 to 10 minutes.