Method

• Slice off the root end of the each leek, then cut the stalk into 5cm chunks on the diagonal
• Use both the white and pale green part, discarding the dark green tops
• In a large frying pan or saucepan, heat the stock until simmering, add the leeks, then cover and simmer for 4-5 minutes
• Meanwhile, make the dressing
• Combine all the ingredients except for the zest and dill
• When leeks are just tender, remove from the pan and arrange on a serving platter, leaving the remaining broth
• Add the chickpeas to the pan and heat for about 1 minute, tossing to warm through
• Add half the dill and toss
• Remove the pan from heat and serve the chickpeas on top of the leeks
• Add the dressing, sprinkle with dill, lemon zest, and plenty of black pepper