Serves 4 Splash of vegetable oil 3 carrots, diced 3 celery stalks, diced 1 leek, roughly chopped 2 onions, roughly chopped 2 fresh chillies, finely chopped 50g (2 tbsp) curry powder 250ml (8fl oz) vegetable stock (reduce or add more, depending on desired consistency) 2 × 400g (14oz) tins chopped tomatoes 2 gloves garlic, minced 100g (4 tbsp) tomato purée  Pinch of turmeric 2 × 400g (14oz) tins chickpea 1. Heat the oil in a saucepan. Add all the vegetables, plus the onions, chillies and curry powder. Cook on a low heat for 1 minute. 2. Add three-quarters of the vegetable stock, the tomatoes, garlic, tomato purée and turmeric. 3. Bring to the boil and simmer for 10 minutes. 4. With a hand blender, liquidize to a fine sauce, adding the remaining stock (or additional stock) as needed. Cook for a further 10 minutes on a medium heat. 5. Add the chickpeas and cook for a further 5 minutes. 6. Serve in warmed bowls with boiled rice