Chickpea and Leek soup

dollop olive oil
1 clove garlic
3 medium leeks, finely chopped
1 large carrot, coarsely grated
1 medium lime
1/4 cup chopped, fresh coriander plus a little for serving
1 1/2 litres vegetable stock
3/4 cup dried chickpeas soaked overnight as per instructions on packet
handful baby spinach leaves
1/2 cup sour cream or yoghurt

1. Heat oil in large saucepan and add the garlic and cumin until fragrant. Add the leek and cook till soft.
2. Finely grate the rind of the lime, then juice the lime and add to the saucepan.
3. Add carrot and coriander.
4. Stir in chickpeas and stock
5. Bring to boil, simmer, covered for 20 minutes.
6. Season to taste.
7. Stir in spinach just before serving and add some dollops of cream or yoghurt and a sprinkle of coriander.

Serve with *sour dough bread - or make your own bread rolls