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Wash, trim and cut the leek into 1cm rounds, and trim, peel and dice the carrot.
Heat the oil in a medium pan on a medium heat, add the leek and cook for 5 minutes or until softened, then add the carrots along with 200ml water.
Bring to the boil, cover with a lid, then reduce to a simmer for about 30 minutes, or until the vegetables are tender.
Drain and add the chickpeas and allow to warm through for 5 minutes, then remove from the heat.
Leave to cool slightly, then stir through the yoghurt. Mash until fairly smooth, with some soft lumps, then serve.