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Export 11 ingredients for grocery delivery
Step 1
Preheat the grill to high.
Step 2
Slice your leeks into half moons about 2cm thick. Slice your garlic. Separate the stalks and leaves of your green herbs and roughly chop. Roughly chop your baby spinach.
Step 3
Heat the olive oil in a wide, flameproof, lidded casserole over a medium heat.
Step 4
Add the leeks, garlic and some seasoning, and cook gently with the lid on for 10 mins, stirring occasionally.
Step 5
Add the cumin and oregano and cook for a further 2 mins before adding the herb stalks.
Step 6
Add the spinach in batches and stir into the mixture until wilted (about 5 mins) then add half the herb leaves, reserving the rest for garnish.
Step 7
Add the chickpeas and toss through the green vegetable mixture. Crumble over the feta and transfer to the grill for a few minutes until the feta is just melted and starting to brown.
Step 8
To serve, scatter over the remaining fresh herb leaves, add the lemon juice and drizzle over the chilli oil.
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