Pour the oil into a large saucepan and bring to a medium heat. Add the onion, celery, carrot and leek to the pan and saute gently for 5 minutes, taking care to soften the vegetables but not brown them.
Add the garlic and chickpeas to the pan and saute for a further minute. Add the curry powder and cook for a further minute stirring constantly.
Add the vegetable stock to the pan, season with salt and pepper and simmer gently for a further 10 minutes. Serve with crusty bread.
This recipe uses chickpeas but you could easily substitute with a tin of pulses or some quinoa - whatever you have to hand.