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.