2 leeks, finely sliced
2 carrots, peeled and finely sliced
3 garlic cloves, minced
2 tbsp capers, drained
1 tsp fennel seeds
1 tsp cumin seeds
¼ tsp chilli flakes
2x 400g cans chickpeas
2 cups / 500ml veg stock
200g baby spinach, roughly chopped
1 bunch of dill
1 bunch of parsley
1 lemon, zest and juice
Pine nuts, toasted
1. Heat a deep saucepan or casserole dish over a medium heat. Add a drizzle of olive oil, the leeks, carrots and a pinch of salt. Cook down until completely softened and translucent, about 10 minutes.
2. Turn up the heat and add the garlic, capers and spices. Cook until the leeks start to caramelise a light golden colour.
3. Add the barberries, chickpeas and veg stock. Bring to a simmer and cook for 15 minutes until the chickpeas soften and the liquid has thickened.
4. Stir through the spinach, dill and parsley. Add the lemon zest and juice, then taste and season with salt and pepper. Scatter over the pine nuts to serve.