This is a really simple and interesting way of cooking leeks. The process of cooking the leeks is also healthy as only a little olive oil is used. Can be used as a side dish or it is a meal in itself. Enjoy!

3                           Large leeks

250ml                   Vegetable stock

400g                     Tin chickpeas, drained

75g                        Feta, crumbled

2 tbsp                   Olive oil

1 tsp                     Honey

Juice and zest      of 1 Lemon

One                       Garlic clove, minced

A pinch of salt and pepper

Clean your leeks, then cut the stalk into 5cm chunks. In a large    frying pan or saucepan, heat the stock until simmering, add the leeks, then cover and simmer for 4-5 minutes.

Meanwhile in a small bowl, make the dressing whisking together the olive oil, honey, lemon and garlic.

When leeks are just tender, remove from the pan and arrange on a serving platter, leaving the remaining broth. Add the chickpeas to the pan and heat for about 1 minute, tossing to warm through. Remove the pan from heat and serve the chickpeas on top of the leeks, and crumble on the Feta. Add the dressing and crack plenty of black pepper over the top. Serve immediately.