Spicy Chickpeas with Leek

Ingredients

• Leeks 2 medium
• Chickpeas 1 x 400g can, drained and rinsed
• Onion 1 medium, finely chopped
• Garlic 3 cloves, minced
• Olive oil 2 tbsp
• Smoked paprika 1 tsp
• Ground cumin 1 tsp
• Chilli flakes 1/2 tsp (or to taste)
• Vegetable stock 300ml
• Diced tomatoes 1 x 400g can
• Fresh parsley small bunch, chopped
• Lemon juice 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Trim the leeks, discarding the tough outer leaves and the dark green tops. Slice the white and light green parts into thin rounds, then wash thoroughly to remove any grit.
2. Heat the olive oil in a large saucepan or deep frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the sliced leeks to the pan and cook for another 8-10 minutes, stirring occasionally, until softened and slightly golden.
4. Stir in the minced garlic, smoked paprika, ground cumin, and chilli flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in the diced tomatoes and vegetable stock. Add the drained and rinsed chickpeas. Bring to a simmer, then reduce the heat and cook gently for 15-20 minutes, allowing the flavours to meld and the sauce to thicken slightly.
6. Stir in most of the chopped fresh parsley and the lemon juice. Season generously with salt and black pepper to taste. Serve hot, garnished with the remaining parsley.