1Heat the olive oil in a deep pan and put the chopped onions. When the onion is translucent add the celery, chilli peppers and carrots and spread the sweet paprika over the ingredients. Cook until the mixture starts to brown.
2Add the chick peas and fill with the veg stock. Bring the soup to the boil, then add the tomato pure and simmer for about 30 mins.
3Add lemon juice and season with salt and pepper.
4If its too spicy you can add sour cream on the top. This soup is also delicious with crusty bread or croutons.