|Prep time||10 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Heat the oil in a large saucepan and sauté the chopped organic baby leeks over a low heat for 5 minutes until softened.
Add the fine turmeric and dried mint and cook for 1 minute.
Peel and crush the garlic cloves from the entire bulb. Add the garlic and spinach to the pan and cook for 2-3 minutes until the spinach has wilted.
Season then add the chickpeas and stock. Simmer for 20 minutes.
Next, stir the preserved lemon halves into the stew. Season to taste with salt and pepper.
Serve topped with the chopped ripe tomatoes and flatbreads, or rice on the side.