First peel and roughly cut the potato. Peel and chop the onion. Then peel and chop the garlic cloves. Peel and roughly chop the carrot as well. Do the same with the zucchini. Wash and chop the leek. Finally, dice the tomato.
Put all the vegetables in a large sauce pan. Add the chickpeas and 16.9 fl. oz. (500 ml) water. Bring everything to boil.
Simmer everything for 20-25 minutes. Then season well and add 2 tablespoons of vegetable stock to taste. Let it simmer again for about 10 minutes.