CHICKPEAS

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Step 1

Finely slice the white half of 1 leek (save the green part for another recipe). Place in a large pan on a low heat with 2 tablespoons each of olive oil and water. Cook for 15 minutes, stirring regularly. Tip in 2 x 700g jars of fat chickpeas (juice and all), then pour in half a jar’s worth of water and turn the heat up to medium. Peel and add 4 whole cloves of garlic, then cook for a further 30 minutes, or until reduced to a nice saucy consistency. Finely chop 6 sprigs of fresh flat-leaf parsley, stir into the pan, season to perfection, and finish with a drizzle of cold-pressed extra virgin olive oil.