Chickpeas in tomato sauce

Ingredients
500 mL (2 cups, ~ 400 g) uncooked chick peas

250 g chopped onion
250 g potato, peeled and cubed. I prefer sweet potatoes.
200 g celery, sliced (~ 5 stalks)
300 g carrots, sliced (2-3 carrots)

30 ml (2 tablespoon) tomato paste
60 ml (4 tablespoons) olive oil
1-2 stock cubes
400 g (1 regular can) chopped tomatoes

Directions
The chickpeas need to be soaked in cold water before cooking (at least eight hours, but I usually leave them in much longer).

Pour away the soaking water, rinse, and boil the chickpeas in fresh water until soft and cooked (~2 hours but can vary). Pour away the water.

Put all other ingredients into saucepan, add water to cover them, bring to boil, and let them simmer on a low to medium fire until carrots and potatoes are cooked.