Peeling of the celery roots is the most challenging part of this recipe. First cut of the top side where the green stalks come out. Discard leaves, but not the stalks. Cut the stalks about 1 inch long pieces. This will give you a flat, stable surface to work with. Peel off the outer layer with knobby parts. Once it is completely peeled, wash celery roots & stalks well and drain. Cut each root in quarters, then, cut each peace in 1/4 inch thick slices, set aside.
In a pot sauté onions in olive oil for 3 minutes. Add celery, tomato paste and boiling water. Bring to a boil, reduce heat to low, cover and let it simmer for about 10 minutes. Add garbanzo beans, stir, cover pot and let it simmer until celery is tender. Add lemon juice, salt and pepper to taste.
This is normally served at room temperature like most olive oil based vegetable dishes in Turkish cuisine, however, it can be serve hot as well.