Ingredients

3 leeks
1 jar chickpeas, rinsed
2 x 400g chopped tomatoes
1 tsp cumin
1 tsp cinnamon
half tsp cayenne pepper

Method

1) Peel and wash leeks and slice (I usually cut into them length ways to be able to clean inside and have open circles when I chop them)

2) Put in a large pan with olive oil, put the lid on and allow them to soften on a low heat

3) Prepare spices - 1 tsp cinnamon, 1 tsp cumin and 1/2 tsp cayenne pepper and then add into softened leeks. Replace lid and leave for a few minutes... isn't that smell just amazing!

4) Add about 800g chopped tomatoes and 1 jar (350g) chickpeas (of course you can use homemade tomato sauce and dried chickpeas that you have cooked yourself... but no harm in joining me in making life easier!)

5) As with anything with tomato sauce, the secret is in letting it cook for a long time... couple of hours on a low heat if you can... I'm going to leave mine just there for the moment

I like to serve this dish with couscous. The ordinary stuff is fine, but I particularly like the couscous from Palestine that you can find in Oxfam or Ozfair in Brussels.

Some fun info on the ingredients:

Leeks - seasonal, local and organic - a natual 'pre-biotic' in that they contain Fructo-oligo-sacharides which help create more micro-flora in your large intestine (good for digestion) and help us to absorb calcium

Tomatoes - organic - excellent source of vitamin C (although better when fresh) - this is why better to cook at low temperatures to preserve as much vit C as possible

Chickpeas - organic and in a jar - protein and good source of zinc and folate as well as fibre

Cumin - a source of iron and boosts immune function

Cayenne Pepper - a red hot chili pepper, high in vitamin A and helps fight inflammation, offers natural pain relief, and boosts heart health

Cinnamon - amazing little spice that is good for the heart and soul!

Time taken - 10 minutes preparation... then leave to simmer while you do something else nice!