Serves 4

Ingredients
2 x 400g tins of chickpeas
2 leeks sliced into rings
2 medium onions chopped
1 garlic clove chopped
1 large potato scrubbed and diced
1¼pints/850ml vegetable stock
Salt and black pepper

Method
Drain the chickpeas and rinse well Heat 2 tablespoons of oil in a large saucepan and stir-fry the onions, leeks and garlic for 3 minutes. Then add the chickpeas, potato and stock Season with salt and pepper, bring to the boil and simmer for 20 minutes.