Heat a large soup pan over low/medium heat. Add a tbsp of oil and sauté the onion, garlic and celery for about 7 minutes. Add the remaining ingredients and bring it to a boil. Let is simmer on medium heat for about 15 minutes.
Remove the peppers and blend the soup using a stick blender. Blend until creamy. Now you add the chickpeas so the soup has some texture. Serve with some fresh herbs, peppers, vegetables or nuts and seeds.