Soak the chickpeas overnight, and soak the spelt for a couple of hours. Boil the chickpeas, drain them and keep the cooking water. In a pan, brown the chopped onion, carrot, and celery in oil. Add the drained chickpeas, drained spelt and 2 liters of chickpea cooking water. Finish cooking at medium heat for 40 minutes, stirring occasionally. Salt to taste, serve with olive oil and fresh ground pepper.