Wash and peel celery root. Soak the chickpeas in water for whole night and in the morning drain off liquid.

Finely chop onions and pieces of celery. Spread the chickpeas in a pan, add 1/2 litre water, Bay leaf, salt. Put on medium heat. Once the water starts to boil, reduce the heat and leave to simmer gently until the chickpeas are not soft (about one hour). Pour the liquid into a mug and remove Bay leaf.

In the same pan heat oil and add the root together with the onion and simmer about 5 minutes over medium heat. In the end add the pepper.

Add the chickpeas, mix well and pour the liquid from cooking the chickpeas, which we previously left in the circle. As soon as the water boils, reduce the heat and leave the soup boil for another 20 minutes. Add the lemon juice and serve it hot.