Got a tin of chickpeas lurking in the cupboard and more alliums than you can shake a leek at? This simple vegan number is tops. FULL RECIPE BELOW

A gorgeous vegan main for 2, or a side dish for 4

It'll take:
Prep: 10 mins / Cook: 15 mins
It'll feed: 2 - 4 people

Ingredients

A few splashes of olive oil
1 large or 2 small leeks, or 6--8 spring onions, thinly sliced
3 cm ginger, finely chopped or grated
2 garlic cloves, finely chopped
1 tsp cumin seeds or ground cumin
1 tsp ground coriander
1 tsp paprika
A pinch of ground cinnamon
A pinch of chilli powder
2 tins of chickpeas, drained
1 lemon or 2 limes, juice and zest
Sea salt and freshly ground pepper
A handful of fresh herbs

1. In a large, hot frying pan, sizzle leeks or spring onions with a splash of oil till glossy, and softened a bit.

2. Add the ginger and garlic. Fry till tender. Stir in the spices, then the chickpeas. Heat through.

3. Zing in the citrus juice and zest. Taste. Season. Taste again.

4. To make it a bit looser and saucier, if you wish, add a few splashes of water. Bung in a load of fresh herbs and plate up.

Lovely with a warm naan bread.

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