Leeks with Chickpeas in Olive Oil

(Zeytinyağlı Nohutlu Pırasa)

300g leeks, washed & sliced
1/3 cup canned chickpeas, rinsed
1/4 cup celery roots, peeled and cut in bite size
1 1/2 cups of water + 1 tbsp lemon juice
1 medium-sized tomato, peeled & diced
~50 ml (4 tbsp) extra virgin olive oil (half for cooking, half for after cooking)
1/2 tsp sugar
Salt

Soak the celery pieces in the water with the lemon juice for about 5 minutes to prevent them from getting darker.

Meanwhile, place the leek, chickpeas, celery, tomatoes, olive oil, sugar and salt in a pot. Cover and cook at low heat until the leeks are soft enough.

Let it cool down in the pot. Then, place on a plate. Drizzle with the remaining olive oil. Serve at room temperature or chilled.