Step 1

Heat up the oven to 200° C / 390° F. Cut the top of the garlic head(s) off (I recommend roasting 2-3 at the same time) and drizzle the exposed cloves with a small amount of olive oil. Wrap the garlic in a piece of baking paper and then kitchen foil and bake for about 30-35 minutes, until the cloves are soft and sticky. Set aside.

Step 2

Cut the green part off the leek, cut the remaining part in half lengthwise and clean off the grit hiding between layers. Chop the leek and the shallot finely.

Step 3

Heat up olive oil in a heavy bottom pot. Add leek and shallot and sauté on a low medium heat until translucent, stir frequently.

Step 4

Next, throw in finely chopped fresh garlic (3 cloves) and fresh thyme leaves and / or cut rosemary leaves (I use about 1 tbsp each). Sauté for another 2-3 minutes, stirring frequently.

Step 5

Once the garlic is fragrant, add in pepper, a pinch of chilli flakes (if using), 1 tsp of salt (add more later), bay leaves, 2-3 strips of lemon peel, 4 cups of cooked chickpeas and about 600 ml / 2½ cups of water. Allow everything to come to a gentle simmer.

Step 6

Meanwhile, blend 1 cup of chickpeas with all the roasted garlic cloves and 1 cup of plant milk. If you want extra creaminess, you could some tahini but it does introduce a sesame flavour.

Step 7

Stir blended up chickpeas and roast garlic mixture to the simmering stew.

Step 8

Taste, season with lemon juice (I used 4 tbsp), adjust the amount of salt to taste and you will probably want to add a bit more water to achieve the consistency you like.

Step 9

Finally, if using any greens, chop them up small and allow them to simmer in the stew for 2-3 minutes (spinach and chard) and 5 minutes (kale). If you are feeling extra hungry, cubed potatoes cooked in the stew also make a great addition.

Step 10

Divide between bowls and enjoy. I like to serve it with a slice of toasted sourdough and a drizzle of olive oil (or chilli oil if I have it on hand)