2â3 carrots, peeled and chopped
2â3 large celery stalks, chopped
1 whole garlic bulb, top removed
1 tbsp lemon juice
1 onion, chopped
1 small potato, chopped
400g tin chickpeas, drained
salt and freshly ground black pepper
1 tsp cumin
olive oil
1 tsp paprika
950ml/1¾ pints vegetable stock