Step 2

In a pot full of boiling water, add the chickpeas and boil for 30 minutes.

Step 3

In a bowl, combine the paprika, thyme, oregano, garlic and coriander. Reserve 2 tablespoons of the mixture on the side.

Step 4

In a separate bowl, add the salt, pepper, 2 tablespoons olive oil and the marinade.

Step 5

Chop the chicken thighs in half and add them to the bowl with the marinade.  Set them aside to marinate for 30 minutes.

Step 6

Preheat oven to 180* C (350* F) Fan.

Step 7

Drain the chickpeas and transfer to a separate bowl.

Step 8

Add the reserved 2 spoonfuls of the marinade, lemon zest, lemon juice, salt, pepper and 2 tablespoons olive oil. Mix with a spoon.

Step 9

Cut the leek into rounds and spread it onto a 25x32 cm ovenproof baking dish.

Step 10

Thinly slice the onion and spread over the leeks.

Step 11

Add 1 tablespoon olive oil, salt and pepper.

Step 12

Spread the chickpeas and chicken over them.

Step 13

Bake for 50-60 minutes.

Step 14

Serve with fresh coriander leaves.