Chop the onions, celery and courgettes into small pieces.
Heat the vegetable oil in a medium-large saucepan. Stir in the chopped vegetables and bring to a nice even sizzle then sauté for 2 minutes.
Mix in the drained chickpeas and heat through for a minute. Stir in the chopped tomatoes and simmer for a further 5 minutes.
Stir in the vegetable stock, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook for 15 minutes.
Taste and season with sea salt and pepper if necessary.
Remove the bay leaf before serving!