10 mins to prepare and 20 mins to cook
Heat the olive oil in a pan and cook the onion slowly until soft and deep gold. Add the garlic, potatoes and celery and cook until softened for about five minutes.
Add the chickpeas, bay leaf and parsley stalks and cover with the vegetable stock. Leave to simmer gently for five to ten minutes until the vegetables are completely cooked. Season and sprinkle with chopped parsley before serving.