Warm a medium-sized stockpot. Chop ingredients - dice onions, tomato and slice garlic, ginger and celery.
Add olive oil, increase the heat to medium and add onion, garlic, ginger, celery and rosemary. Close pot and allow ingredients to cook and soften.
Add tomatoes and stir with a rubber spoon. Close for one minute and add a spoon of tomato paste. Stir and close.
Add canned chickpeas then vegetable stock. Close pot and allow the liquid to thicken to a hearty soup consistency.
Remove herb sticks and add salt and pepper to taste.
Enjoy with warm bread.