Slice your leek into thin half-moons and add it to a medium pot with a generous knob of butter. Cook gently over medium-low heat for about 5 to 7 minutes, stirring now and then, until the leeks are completely soft and sweet but not browned. This is the flavour base, so don't rush it.

Tip in the peas straight from the freezer and stir them around for a minute or two to defrost. Add the drained chickpeas, the grated garlic, and the stock cube, and pour over the 300ml of hot water. Give everything a good stir to dissolve the cube, then let it bubble away for 3 to 4 minutes — just enough to bring the chickpeas up to temperature and let the flavours get acquainted.

Once everything is hot through, turn the heat down and add the spinach. Stir it through and let it wilt — it'll only take a minute. Now stir in the tahini and a squeeze of lemon juice. The broth will turn pale, glossy and a little creamy. Taste, and adjust: more lemon if it needs lifting, more salt if the stock cube hasn't done quite enough.

Stir through your warm cooked grains at the very end, just to heat them through. Ladle into bowls, crumble over plenty of feta, and finish with cracked black pepper and another little squeeze of lemon if you're feeling it.