1 teaspoon olive oil |
1 leek (small, halved lengthways, thinly sliced) |
2 garlic cloves (minced) |
300 g peas (2 cups frozen) |
80 ml chicken stock (1/3 cup salt reduced or gluten free) |
125 g chickpeas (rinsed and drained) |
black pepper (freshly ground to taste) |
mint (finely shredded to serve) |
1/4 cup mint (fresh finely shredded) |
2 teaspoons lemon juice (freshly squeezed) |
1 bunch asparagus (woody ends trimmed, blanched, to serve) |
1 bunch baby carrots (peeled to serve) |
2 lebanese cucumbers (cut into long sticks to serve) |
2 celery ribs (cut into long sticks to serve) |