1) Peel the garlic cloves and yellow onion. Chop both up roughly and add it to a large and high pan together with a good splash of olive oil.

2) Place the pan over medium heat and gently fry the chopped onion and garlic for 5 minutes. In the meantime divide the leek greens into two parts: the toughest very dark green leaves at the end and the fresher and crunchier dark green part closer to the leek whites. Slice up the toughest parts and rinse it under cold running tap water to remove any sand. Then add the dark green leeks to the onion and garlic in the pan.

3) Stir the ingredients well and gently fry the leek for about 5 minutes. Then add the vegetable stock to the pan and season with a good dash of pepper, a pinch of salt, the curry powder and half of the garam masala.

4) Stir the soup again and then put a lid on the pan. Cook the leeks for about 20 minutes. Then blend the soup for 2 minutes until silky smooth. I used a stick mixer but you can use a blender if you have one.

5) Strain the leek soup through a fine sieve to get rid of the thick fiber consistency and discard the green leek pulp that is left. Check the seasoning of the strained leek soup and add extra pepper or salt to taste if necessary. Then slice the fresher crunchier leek greens that you kept aside and rinse the leek under cold running tap water to remove any sand. Peel the carrot and slice it up. Add both leek greens and sliced carrot to the leek soup.

6) Reheat the soup again over medium-high heat and let the vegetables boil for 8 to 10 minutes until tender and soft. Then add the drained canned chickpeas and the rest of the garam masala to taste.

7) Simmer the leek soup for another 4 to 5 minutes. Check the seasoning one last time and adjust if necessary. Then scoop the chunky soup into large bowls, sprinkle with the freshly chopped mint and serve hot.